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Recipes
Stuffing & Dressing
Turkey
Whole Turkeys
Whole Turkey Breasts
Stuffing & Dressing
Kat's
1
loaf French bread
2 tablespoons unsalted butter, or as needed
1 pound ground minced pork
2 teaspoon crushed dried sage leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup diced yellow onion
1/2 cup diced celery
1 small tart apple, peeled, cored and chopped
1 cup seedless green grapes
3 eggs, lightly beaten
1/2 cup chicken broth
Preheat oven to 150 degrees.
Slice or tear the bread, including the crusts, into small pieces. Place in a
food processor fitted with a metal blade, or use a blender. Process or blend
until coarse crumbs are formed. Spread the crumbs on baking sheets and dry fully
in the oven, about 2 hours. The crumbs should not color. Let cool.
Raise oven temperature to 350 degrees.
Butter a 2 to 2 1/2-quart baking dish. In a large frying pan over medium heat,
melt the butter. Add the pork and stir, breaking it up with a fork until
crumbly, about 8 minutes. Add sage, salt, black pepper, and cayenne; continue
stirring and tossing until lightly browned, 4 to 5 minutes. Using a slotted
spoon, transfer the meat to a plate, leaving drippings in the pan. Add the onion
and celery to pan, adding butter if needed, and sauté until translucent, 1 to 2
minutes. Add apple and grapes; stir and toss over medium heat for 2 minutes. Set
aside.
Put the bread crumbs into a large bowl. In a separate bowl, stir together
chicken stock and eggs. While rapidly tossing crumbs, gradually add the
stock-egg mixture; the crumbs should be evenly moistened. Mix in the pork and
the apple-grape mixture. Spoon loosely into the prepared baking dish. Place in
the oven and bake until golden, 40 to 50 minutes.
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- Erwin N. Griswold