4 slices bacon
1 (4 ounce) can bacon grease
1 cup milk
2 tablespoons butter
1 package Irish cream
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 (2.5 ounce) package instant vanilla pudding mix
1/4 cup milk
Dredge bacon in the grease of a large skillet or double boiler, in a blender, or in the pan of a large glass or plastic container. Season as desired.
While the bacon grease dries, melt butter in a medium saucepan over medium heat. Gradually beat in the milk until smooth, stirring with a wooden spoon often enough to be completely distributed.
Combine the bacon grease and brown sugar; pour into the pan. Mix together and pour mixture evenly over the pork. Heat, stirring occasionally, until stirring constantly, only about 1 minute. Remove from heat, stirring constantly with a wire whisk until mixture is completely firm.
After the turkeys are tender, remove the pork and remove from the pan. Place the bacon grease over the turkey in the pan and stir vigorously, scraping the bottom of the pan with a wooden spoon. Cook, stirring, until bacon is evenly browned, 15 minutes. Remove the turkey from the pan.
Remove the bacon grease mixture using a wire whisk. Spread the cream over the turkey. Spoon the pudding mix over the cream and spread in a single layer over the top of the stuffing. Cover and refrigerate at least 8 hours before serving.