Ingredients for Country Style Peppered Pork And Bread Stuffing
- 12 slices white bread, day-old
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 teaspoons chopped fresh sage
- 1/4 cup dry white wine
- 1 pound ground pork
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped celery leaves
- 2 large eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 - 1 cup low sodium chicken broth
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How to Make Country Style Peppered Pork And Bread Stuffing
- Preheat oven to 350°F (175°C).
- Spread bread cubes on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes.
- Transfer toasted bread cubes to a large bowl.
- Melt butter with olive oil in a heavy large skillet over medium-high heat. Add onions and celery; sauté until tender, about 8 minutes.
- Stir in sage and sauté for 1 minute.
- Add white wine and boil until evaporated, about 1 minute.
- Add pork sausage and cook until browned and cooked through, breaking it up with the back of a fork, about 4 minutes. Cool slightly.
- Stir the pork mixture, parsley, and celery leaves into the bread cubes.
- In a medium bowl, whisk together eggs, salt, nutmeg, and pepper. Mix into the stuffing.
- **To bake stuffing in the turkey:** Loosely fill the main turkey cavity with stuffing. Add enough broth to the remaining stuffing to moisten lightly.
- **To bake stuffing in a separate dish:** Generously butter a 13x9x2-inch baking dish. Add enough broth to the remaining stuffing to moisten; transfer to the prepared dish.
- Cover the dish with buttered foil, buttered side down.
- Bake alongside the turkey (or independently) until heated through, about 30 minutes.
- Uncover the stuffing and bake until the top is crisp and golden, about 15-20 minutes longer.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
21g
Fat
27g
Carbs
14g
