Meat Stuffing Recipe
Serves 630 mins prep30 mins cook
I grew up in Mexico, where stuffing is meat based so imagine my shock the first time I tried it here in the US and it was basically bread. My stuffing marries the best of both worlds.
0 servings
What you need
Instructions
9 Preheat your oven to 350℉. 0 Preheat a pan for 2 minutes on medium low heat. Add in the pancetta and let it render on medium low heat for 5-6 minutes. Add in the sage and continue rendering the pancetta until crispy and the sage also gets crispy. About another 6-8 minutes. 1 Remove the pancetta and sage from the pan leaving the rendered fat behind. 2 Turn heat up to medium high and add in ground pork with nutmeg, allspice, cinnamon and cayenne. Let it slightly brown for 4-5 minutes. 3 Turn heat down to medium, add onion, shallot and garlic. Let it cook together for 10 minutes, mixing often. Let all the juices re-absorb. 4 Stir in the almonds, apricots, dates and chestnuts and cook for 3 more minutes. Remove from the pan. 5 Add the butter and let it melt. Toss the bread in, letting it absorb the butter, and toast on medium heat for about 5 minutes. 6 Combine the bread with the meat part of the stuffing. Add the pancetta and sage mix as well. Mix in the cheese and chives. 7 Let it cool 5-10 minutes and mix in an egg. 8 Place in a baking dish, grate a bit more cheese on top and cover with foil. Bake at 350℉ for 30 minutes. Then uncover and cook for 5 more minutes. 10 Top with gravy, chives and that is it!View original recipe