Marion Fusca Orazi’s Italian Stuffing

Serve Inside your holiday turkey  

Submitted by her daughter-in-law,               

Michelle Orazi

2 lbs. Ricotta

1/2 lb. Sliced provolone cheese

1/2 lb. Shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

1/4 lb. Vermicelli –cooked al dente

1/2 small onion

1/2 stalk celery- chopped

1/2 lb. Lean ground meat

Salt

Pepper

Oregano

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…