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Stuffing: Bacon Stuffing

Source of Recipe

Internet


List of Ingredients

1/2 lb. bacon (10 to 12 slices)
12 button onions with a clove in each (or about 1 cup chopped onion and clove to taste)
5 cups bread crumbs or cubes (10 to 12 slices)
4 celery tops, chopped
1/2 cup giblets, cooked (or up to 1/2lb. ground meat or sausage, cooked and drained)
1 tsp. salt
1 tsp. pepper
1 tsp. summer savory (or poultry seasoning)
1 tsp. Worcestershire sauce
1/2 cup grape juice (not drink)
1/2 cup giblet or soup stock




Recipe

Brown bacon and drain. Cook onions in the hot bacon fat until clear. Drain off excess fat. Mix onions together with bread crumbs, celery, crumbled bacon, cooked, minced giblets (or cooked meat or sausage), and seasonings. Moisten with juice and stock. Stuff turkey loosely and roast. Makes enough for an eight- to 12-pound bird.

Yield: 8 to 10 half-cup servings