Simple Bread and Pork Stuffing

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

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