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This is a family favorite passed down from my husband’s grandmother who, widowed at an early age, supported her family by cooking for crews of laborers. |
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1 pound slab bacon 2 medium onions 1 stalk celery 1/2 apple 1/2 loaf of very dry Italian bread grated 1 loaf of dry Italian bread soaked in water 1 teaspoon poultry seasoning parsley, salt, pepper, garlic gizzard, heart and liver Italian grating cheese 3-5 eggs |
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GRIND bacon, onions, celery, apple, gizzard, heart and liver FRY bacon, remove from frying pan. COOK all remaining ground ingredients and parsley in bacon grease ADD salt, pepper and garlic SIMMER for 1/2 hour ADD dry grated bread and cook until lightly brown SET fried ingredients aside SOAK dry Italian bread in cold water. DRAIN well (I even squeeze it out by hand) MIX bread and 3 eggs to cooked mixture ADD handful of grating cheese and fried bacon bits MIX PLACE a small amount inside the bird and the rest in the pan. BASTE along with the bird |
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Copyright © 2005- Barbara Raffin. All rights reserved. |