Stuffing (from Nana Stella's Italian cookbook)

When I was in one of my first apartments Nana Stella gave me her old cookbook. It was obvious it had been well-used: It was falling apart. I still have it, with a rubber band around it keeping it together. The cookbook calls for this stuffing to be used with chicken for Sunday dinner. I also use it for crown roast of pork, in which case I double the recipe and add the ground pork that comes with the roast or a pound of mild Italian sausage (browned). Once I used it (tripled, and with pork sausage) to stuff a turkey. 

1/2 C. boiled arborio rice
1/2 C. breadcrumbs
1 egg
4 pieces prosciutto, chopped
2 tsp olive oil
1 clove garlic, chopped finely
1 tblsp chopped fresh parsley (or can use dry)
About 1/4 C. grated Romano cheese
Salt, pepper to taste
If using for crown roast: Brown the ground pork that comes with the roast; or
Alternatively, if desired: Brown 1/2 lb. pork sausage.

Mix ingredients all together. Add a little milk if it looks too dry. Rub meat inside and out with olive oil, and sprinkle with salt and pepper. Stuff. Cook as directed for meat.