Recipe: Bacon Stuffing (not TV Guide's)

BACON STUFFING
Source: HGTV

1/2 lb. bacon (10 to 12 slices)
12 button onions with a clove in each (or about 1 cup chopped onion and clove to taste)
5 cups bread crumbs or cubes (10 to 12 slices)
4 celery tops, chopped
1/2 cup giblets, cooked (or up to 1/2lb. ground meat or sausage, cooked and drained)
1 tsp. salt
1 tsp. pepper
1 tsp. summer savory (or poultry seasoning)
1 tsp. Worcestershire sauce
1/2 cup grape juice (not drink)
1/2 cup giblet or soup stock

Brown bacon and drain. Cook onions in the hot bacon fat until clear. Drain off excess fat. Mix onions together with bread crumbs, celery, crumbled bacon, cooked, minced giblets (or cooked meat or sausage), and seasonings. Moisten with juice and stock. Stuff turkey loosely and roast. Makes enough for an eight- to 12-pound bird.

Yield: 8 to 10 half-cup servings

Recipe adapted for Scripps Howard News Service from Modernistic Recipe-Menu Book of the DeBoth Homemakers' Cooking School by Jessie Marie DeBoth (1929)