| Bacon Stuffing
4 Slices Bacon, chopped
1 tbs Butter or Margarine
1/2 C Onion, Chopped
Turkey gizzard and liver, giblets
4 Slices Italian or French Bread, Cubed
1/4 C Milk
1/2 C Parsley, Chopped
1/4 tsp Black Pepper
1/4 C Parmesan cheese, Grated
1 Egg
1/2 tsp Rosemary, Crushed
Fry bacon until crisp. Drain. Add butter to pan and cook onion until soft. Chop giblets into fine pieces (use blender or processor if desired). Add to onions. Cook about 10 minutes. Moisten bread with milk. Add parsley, black pepper, cheese, egg and rosemary. Mix well. Combine onion-bacon mixture with bread. Loosely stuff turkey. The breast skin can be loosened and extra stuffing placed between skin and flesh. Rub bird with extra
rosemary.
Recipe featured in Bread Daily on 11/20/01.