Fusca Orazi’s Italian Stuffing
Inside your holiday turkey
by her daughter-in-law,
lb. Sliced provolone cheese
lb. Shredded mozzarella cheese
cup grated Parmesan cheese
lb. Vermicelli –cooked al dente
stalk celery- chopped
lb. Lean ground meat
Sauté the celery with the onion in olive oil or regular oil.
Add the ground meat, salt, pepper, garlic powder and oregano to taste.
Cook the meat completely and set aside.
In a large bowl mix all of the remaining ingredients.
The vermicelli should be cooked al dente.
Mix all of the ingredients well. You
can stuff your turkey with this and you will have enough extra to a nice sized
casserole dish. The stuffing you
cook in the dish can bake for one hour during the last hour of cooking the
turkey. Put one shot glass of water
in the casserole to avoid it drying out.
Use the same degree of oven that is required to cook the
turkey………this is heaven…