Pork and Sage Stuffing

By Craig Claiborne

Updated November 10, 2022

Total Time
10 minutes
Rating
4(32)
Comments
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Ingredients

Yield:6 cups

  • ¾ pound finely ground lean veal

  • ¾ pound ground pork

  • 2 cups finely chopped onions

  • 2 cups finely chopped celery

  • 1 tablespoon garlic

  • 1 bay leaf, finely chopped

  • ½ 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

  • ½ cup finely chopped parsley

  • ¼ cup melted butter

  • 1 egg, well beaten

  • Salt to taste if desired

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 81 milligrams cholesterol; 286 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 3 grams fiber; 425 milligrams sodium; 17 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper. Blend well. Set aside to cool.

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Ratings

4 out of 5
32 user ratings
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Comments

Ghost of Craig Clairborne

What temperature do I bake it in the oven at?

Leo

I have used this recipe for the past 30 years and still have the original recipe that appeared in the NYT. After the first several years, I began to modify it to meets the requirements of a growing family, cousins and in-laws. Pork and veal works well, but sometimes I swap out some of the meat and include breakfast sausage I use fresh herbs and have increased them overtime to accommodate the increase in the meat. This stuffing is a family favorite.

Liz E

How long and at what temperature is the dressing baked?

Ghost of Craig Clairborne

What temperature do I bake it in the oven at?

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