stuffed turkeys, chickens and other cavities with this delicious
stuffing. I particularly like it stuffed in a nice breast of veal.
It also makes a great sandwich with leftover fowl or veal.
or cubes from italian bread seasoned with oregano, basil and perhaps
a little dried sage. A package of Pepperidge Farm herb crumbs is
not a bad substitute.
1/2 - 3/4 cup freshly grated parmigiano cheese
1/2 - 3/4 cup grated mozzarella
1/2 cup chopped flat-leaf parsley
1 diced onion
1 clove garlic, mashed and chopped
1 medium green pepper diced
2 stalks celery diced
1 lb ground chuck or round
1 lb sweet italian sausage, preferably Elvira's
salt and pepper to taste
1 cup chicken broth or water, as necessary
Saute onion, garlic, green peper and celery for a few minutes, until
soft. Add ground beef and sausage and brown. Mix with remaining
ingredients and add enough stock or water to make a moist stuffing.
in your cavity of choice and cook.
Maglio's Whoopee Chicken