Ida’s Traditional Pieno per il Tacchino (Turkey Stuffing)

1-½ loaves stale French bread (crust removed), cubed (or 2 packages of bread for stuffing)
1 lb. total beef, veal, pork, and giblets of turkey.  Grind twice.
2 bunches Swiss chard cooked and squeezed dry
1 onion chopped
3 cloves garlic chopped
¾ cup chopped parsley
3 or 4 sprigs of thyme – chop this with parsley
3 beaten eggs
Salt and pepper
¼  cup grated Parmesan cheese
1 ½ cups Olivet Lane Chardonnay
2 cups chicken broth (approx.--enough to moisten bread)
Butter and oil
Dash of cinnamon

Soak bread in chicken broth over a low flame.  Mash out all lumps.  Fry meat in a little oil and butter until brown.  Season.  Add wine and let evaporate.  Put in a bowl.  Cook onion and garlic until lightly browned, season and add to meat mixture.  Cook parsley and thyme in oil and butter and add to mixture.  Cook Swiss chard in salted water.  Drain and squeeze dry.  Chop fine and sauté in oil and butter.  Add all of these ingredients to the meat mixture.  Add beaten eggs and mix in grated cheese.  Mix well.  Taste for seasoning.  Add soaked bread to meat and vegetable mixture. Add dash of cinnamon.  Mix well.

Prepare this recipe a few days in advance to enhance flavors.

To stuff: Salt and pepper turkey cavity; loosely packing stuffing inside.  Tie cavity closed with skewers.  Coat turkey with oil, salt and pepper.  Roast turkey at 300 to 325 degrees for approximately 18-20 minutes per pound.  Baste turkey frequently. Meat thermometer will register 180 degrees when bird is done.  Let rest 45 minutes before carving.  Remove cooked stuffing from turkey and serve with turkey and all the trimmings.  Accompany your Thanksgiving feast with goblets of Olivet Lane Pinot Noir.