Name: Simple Bread and Pork Stuffing
Yield: Makes Enough for One 4-Pound Chicken
Ingredients: 2 ounces slab bacon, rind removed, cut into l/4-inch cubes and simmered in 2 cups water for 5 minutes, ½ cup; 2 ounces fatback if you’re using lean leftover meat, cut into ¼-inch cubes, ½ cup; meat from 1 large pork shoulder chop or ¾ cup leftover stew or pot-au-feu meat; 2 garlic cloves, finely chopped; 1 medium-size onion, finely chopped; 4 slices of white bread, crusts removed, cut into ½-inch cubes; 2 tablespoons pure olive oil; tiny pinch of freshly grated nutmeg; ½ cup milk or broth; 2 teaspoons fresh thyme leaves; salt and pepper; 1 egg, lightly beaten; 2 chicken livers

Preparation info

Makes Enough for
One
4 Pound Chicken

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ingredients

2 chicken livers
meat from 1 large pork shoulder chop or ¾ cup leftover stew or

Main course

Method

Combine the chicken livers in a food processor with the pork and fatback. Work the mixture until it has the consistency of hamburger meat. Stir in the bacon.

In a mixing bowl, combine the bread with the milk and work in the ground meats with your hands. Stir in the onion, garlic, thyme, and the egg. Season with salt, pepper, and the nutmeg.

To test the seasoning, gently cook a 1

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Simple Bread and Pork Stuffing

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