1 10 to 14-lb turkey
liver and gizzard
1/4 lb. salami, cut into strips
1 lb. Italian sausages
1 bunch shallots
1 cup prunes, pitted
1/4 lb. veal
1/4 cup grated cheese
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
1 pound chestnuts, roasted
2 eggs
white whine

Grind the liver, gizzard, sausage, shallots, prunes and chestnuts through a food chopper, add seasonings, cheese, salami and moisten with wine and brown in hot olive oil.

When cool, use your hands to knead in the eggs.

Stuff the turkey, sew up the opening, bind the legs tight to the body of the bird, then bake in a medium hot oven (350 degrees F.) until tender, allowing about 25 minutes to the pound.

Note: The mixture used in making this stuffing may seem a little unusual, but the result is excellent.

The recipe in this entry was first published in "The Complete Italian Cook Book (La Cucina) by Rose L. Sorce (New York: Grosset & Dunlap, 1953). The entire cookbook is available at www.archive.org. Image: The New York Public Library Digital Collection.

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