This is one of my favorite Thanksgiving recipes and it's from my all-time favorite cookbook, "The New York Cookbook," by Molly O'Neill, though I've made some modifications for my personal taste. It's the perfect stuffing if you use Olive Oil and Italian seasonings with your turkey, which I do. <br /> <br />One of my modification I make my own breadcrumbs by toasting and cubing some nice loaves of egg, or butter loaf-type bread. I also recommend that you only use Prosciutto di Parma because it makes the recipe taste really good.

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