Dale Talde’s Pork and Chive Bread Stuffing

Dale Talde’s Pork and Chive Bread Stuffing
Staff Writer
Jessica Chou

The chef shares his recipe for a twist on a classic stuffing for Thanksgiving.

4
Servings
1520
Calories Per Serving
Deliver Ingredients

Notes

Ingredients

For the pork and chive filling

  • 1  Pound  ground pork belly
  • 1  Tablespoon  sesame oil
  • 2  Tablespoons  soy sauce
  • cloves garlic, minced
  • egg white
  • 1  Tablespoon  minced ginger
  • 3  Tablespoons  chopped Chinese chives or scallions

For the stuffing

  • 4  Ounces  celery, minced in the Kenwood Cooking Chef food processor*
  • cloves of garlic, minced in the Kenwood Cooking Chef food processor*
  • 4  Ounces  onion, minced in the Kenwood Cooking Chef food processor*
  • 1  Tablespoon  chopped sage
  • 1  Tablespoon  chopped thyme
  • 2  Tablespoons  softened butter
  • 1  Teaspoon  salt
  • 1  Teaspoon  pepper
  • 1  Cup  chicken stock
  • 6  Cups  day-old bread, cubed

Directions

For the pork and chive filling

Chop chives and garlic by hand or in food processor and then combine with ground pork belly, oil, soy sauce, ginger, and egg white. Mix well and refrigerate, letting mixture rest for 1 hour.

For the stuffing

Preheat Kenwood Cooking Chef to 285 degrees, then add pork and chive mix and cook for 8-10 minutes until fully browned (or if using conventional stove top simply stir in sauté pan over medium heat until browned). Preheat your oven to 375-degrees Fahrenheit.

To the pork and chive mix, add minced onion, celery, and garlic and sauté till translucent and dry. To this mixture add butter, thyme, sage, salt, and chicken stock. Pour this mixture over bread, which has been placed in an 8-inch ovenproof baking dish, and bake in a 375-degree oven till brown and crusty on top and moist in the middle.

*or other food processor

Nutritional Facts

Total Fat
44g
63%
Sugar
31g
34%
Saturated Fat
13g
54%
Cholesterol
93mg
31%
Carbohydrate, by difference
225g
100%
Protein
58g
100%
Vitamin A, RAE
4µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
477mg
48%
Choline, total
58mg
14%
Fiber, total dietary
15g
60%
Fluoride, F
147µg
5%
Folate, total
545µg
100%
Iron, Fe
29mg
100%
Magnesium, Mg
147mg
46%
Manganese, Mn
2mg
100%
Niacin
25mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
732mg
100%
Riboflavin
1mg
91%
Selenium, Se
97µg
100%
Sodium, Na
2617mg
100%
Thiamin
3mg
100%
Water
225g
8%
Zinc, Zn
7mg
88%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.