Title: Italian Salami Stuffing
Categories: Breads, Poultry
Yield: 1 Servings

1/2 c Toasted fresh bread crumbs
-or croutons
3 sl Salami, diced
1/2 c Celery, chopped fine
1/4 c Romano cheese, grated
1 c Mashed potatoes, unseasoned
1 tb Parsley flakes
1/2 ts Sage, ground
1/4 ts Black pepper, ground
1/4 c Chicken or turkey stock

Mix the bread crumbs or croutons with the rest of the ingredients. Spoon
into the crop and body cavities of a 5-pound chicken or turkey. Close
openings with skewers and lace tightly with string. Cook bird as you would
normally cook with stuffing in it.

Posted to MM-Recipes Digest V4 #9 by THEHOGUES@t-online.de (John Hogue) on
Mar 3, 1999