1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 1/2 cups water
1 tablespoon salt
1 teaspoon dried sage
1 teaspoon dried parsley
1 teaspoon dried basil
2 tablespoons dried oregano
1 tablespoon parsley powder
1 cup whole peeled onions, sliced
1/2 cup pitted black olives
1 teaspoon dried basil
1 cup sliced mushrooms
Into a large bowl, combine onion, celery and water. Add salt, sage, parsley, basil and oregano; mix well. Cover and refrigerate overnight.
Stir eggs into onion mixture and stir until creamy.
Dissolve sage, parsley, olive oil, salt, celery salt, cumin and oregano in large bowl. Mix thoroughly. Heat olive oil in skillet or deep fryer over high heat.
Place turkey in clean, nonstick skillet. Heat well oil over medium-high heat. Place white wine by teaspoon onto bottom of turkey.
Saute chicken breasts in bowl until cooked through and juices run clear, about 1 1/2 minutes. Drain and set aside.
Place bacon fat side down on foil or plate. Brush egg yolks onto bottom of turkey; remove from pan. Spoon stuffing mixture over turkey.
In a medium saucepan, bring chicken broth to a boil. Add celery salt, pepper, saltine, oregano, parsley and basil. Cook over medium heat, stirring occasionally, until vegetables are tender, about 5 minutes. Remove pan from heat. Stir in mushroom and olives. Serve hot.