Pork and Sage Stuffing Recipe

Name: Pork and Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound finely ground lean veal, 3/4 pound ground pork, 2 cups finely chopped onions, 2 cups finely chopped celery, and more.

Yes, Pork and Sage Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Sage Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions