PORK AND SAGE STUFFING

Pork and Sage Stuffing image

Provided by Craig Claiborne

Time 10m

Yield 6 cups

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams