Italian Porchetta-Style Stuffing

Name: Italian Porchetta-Style Stuffing
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 garlic cloves, crushed; 1 red onion, finely chopped; 2 celery sticks, finely chopped; 1 carrot, finely chopped; 1 tbsp thyme leaves; 1 tbsp chopped sage; 1 tbsp chopped flat-leaf parsley; 1 tsp fennel seeds, toasted; 1 cotechino sausage, skin removed and meat crumbled; 120 g (scant 4½ oz) chicken livers, cleaned and diced; 100 ml (3½ fl oz/scant ½ cup) dry white wine; 100 g (3½ oz/generous 1¾ cups) fresh white breadcrumbs; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Ingredients

2 tbsp olive oil
2 garlic cloves, crushed
1 red onion, finely chopped

Europe
Italy
Condiment
Garnish

Method

Heat the oil in a frying pan (skillet) over a medium heat. Add the garlic, onion, celery, carrot, thyme, sage, parsley and fennel seeds. Cook for 6-8 minutes until the vegetables have softened but are not coloured.

Add the sausage meat and chicken livers, and cook over a medium heat for 10 minutes.

Add the wine and bring to the boil. Boil until the wine has reduced in volume by