Gianelli Turkey Stuffing

INGREDIENTS:

1 lb. Imported chestnuts (boiled 1/2 hr. and shelled)

5 Gallette (a kind of hardtack - no substitutes!)
This has been soaked in hot water until soft.
Squeeze out the water before grinding.

2 large onions

6 large cloves of garlic (or more to taste)

1 bunch of parsley

1 Tbsp. salt

1 Tsp. pepper

1 Tsp. sage

1 Cup Olive Oil

1 Cup Parmesan Cheese

5 Eggs, slightly beaten

DIRECTIONS:
Grind the first 5 ingredients together, then add the next
6 ingredients.  Use this mixture for a 15 lb turkey. 
Barbara says that she always has some stuffing left over 
to put in a baking dish to cook in the microwave, and 
reports that the stuffing is the first of the leftovers 
to disappear!  Serves 5-6

COMMENTS: 
According to Barbara, this recipe is a must 
during Thanksgiving, Christmas and Easter! 
It was brought to this country by her Grandfather 
Giambattista Antonio Gianelli (1873-1949). 
"The wonderful smells in the kitchen are always 
blended with the aroma of cigars that are lighted 
after the meal. We don't smoke, but I insist on 
following this tradition!"

Submitted by: Barbara Ragland