Name: Pork and Sage Stuffing
Yield: 4 servings
Ingredients: 3/4 pound finely ground lean veal; 3/4 pound ground pork; 2 cups finely chopped onions; 2 cups finely chopped celery; 1 tablespoon garlic; 1 bay leaf, finely chopped; 1/2 teaspoon dried thyme; 2 tablespoons dried leaf sage, chopped; 1 cup fresh or canned chicken broth; 2 cups oven-baked bread crumbs, baked until golden brown; 1/2 cup finely chopped parsley; 1/4 cup melted butter; 1 egg, well beaten; Salt to taste if desired; Freshly ground pepper to taste

Servings: persons

3/4 pound finely ground lean veal
3/4 pound ground pork
2 cups finely chopped onions
2 cups finely chopped celery
1 tablespoon garlic
1 bay leaf, finely chopped
1/2 teaspoon dried thyme
2 tablespoons dried leaf sage, chopped
1 cup fresh or canned chicken broth
2 cups oven-baked bread crumbs, baked until golden brown
1/2 cup finely chopped parsley
1/4 cup melted butter
1 egg, well beaten
Salt to taste if desired
Freshly ground pepper to taste

1
Put veal and pork in a large skillet without fat.
2
Cook, stirring and chopping down with side of heavy kitchen spoon to break up lumps.
3
Cook until meat gives up its liquid.
4
Then cook until liquid is evaporated.
5
Add onions, celery, garlic, bay leaf, thyme and sage and cook, stirring, until meat starts to brown on bottom.
6
Add broth and cook, stirring all around bottom to dissolve brown particles that cling there.
7
Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper.
8
Blend well.
9
Set aside to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pork and Sage Stuffing

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