ITALIAN STUFFING FOR
4 loaves of
Italian (French Original) bread from Dillons
12 eggs
½ - ¾ cup grated Romano
cheese
2-3 tbs dry parsley
2 tbs chopped garllic
Soak,
peel off crust, squeeze out, and crumble Italian bread into a large bowl.
Into
a separate bowl, crack eggs. Scramble
slightly.
Add
cheese, parsley, and garlic. Scramble to mix .
Add
to bread. Mix well with hands until
blended evenly throughout.
Stuff large bird in cavity and under neck skin.
( If whole bird is not available or if it is small, put stuffing into a
greased casserole dish and bake covered.)
Salt bird.
Pour
melted margarine mixed with chopped garlic over bird and cook
in
3250 oven covered 1/3 of the time and uncovered 2/3 of the time
basting every 20 min during the uncovered time.