Stuffing for Turkey

I have been debating this year on how to make the stuffing. Thanksgiving is an American tradition that I married into. After reading various recipes both from the States as well as traditional ways of stuffing a Turkey back home. I decided to create a marriage of both cultures. This is the first time I am doing such so I have no idea how it will come out. Now that our camera is finally working again I will make sure to take photos throughout the process and document it then upload it onto this posting.

INGREDIENTS

1 loaf of bread (I like to buy a French Boule or a Peasant Italian bread two to three days prior to it and let it dry)

2 cups of Port wine (please buy Portuguese Port wine!)

2 soup spoons of olive oil

1 cup of chopped onions

6 cloves of minced garlic

2 cup of diced celery

1 cup of raisins

1 cup of ground chourico

1 cup of diced ham

1 cup of chopped prosciutto

the giblets from the turkey (make sure to boil them in water and a pinch of salt for about 40 minutes and use the broth for the gravy)

1/2 cup of chopped black olives

1 table spoon of thyme

1 table spoon of rosemary

1 table spoon of sage

2 cups of chicken stock

2 eggs

salt and pepper to taste

DIRECTIONS

1. In a large bowl cut the bread into pieces and soak it in the Port wine. Leave it aside
2. In a large sauce pan add the olive in and bring it to medium high heat
3. Add the chopped onions, garlic and celery, stir it for five minutes or until golden
4. Add all of the meats and keep on stirring for the first 7 minutes
5. Reduce the heat to a medium low and add the raisins, black olives and herbs and stir for about 5 more minutes
   
6. Add the broth and let it simmer for about 20 minutes
7. Remove it from the heat and add the bread
8. Once well mixed add the eggs and mix it well for the eggs not to cook throughout the process
9. Pour the mixture into a deep oven safe dish (I like to use my Portuguese Terracotta dishes
10. Put in in the oven at 325 degrees for about 20 minutes