1 bag chopped onions (10 ounces)

1/2 pound butter

Vegetable oil

2 double cans deviled ham or ground ham

1 1/2 loaves stale French bread

1 bunch parsley

1 bunch green onions

Salt and pepper

5 to 6 whole cloves of garlic

Sauté onions and whole cloves of garlic in oil and add butter. Remove whole cloves of garlic. Add deviled ham or ground ham.

Break stale French bread into pieces and soak in water for 10 to 15 minutes. Remove bread and squeeze to remove excess water.

Add to deviled ham mixture, with chopped parsley and onion tops. Salt and pepper to taste. Keep stirring over medium heat until stuffing turns brown.

Note: For sandwiches, place leftover turkey slices on toasted bread and top with ham stuffing, drizzle with turkey gravy and top with cranberries.

Stuffing can be used to fill cavities of cornish hens or served as a side casserole. Freezes well.

Kathleen Heitkamp, Loreauville