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
1151
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
66g
94%
Sugar
14g
16%
Saturated Fat
19g
79%
Cholesterol
108mg
36%
Carbohydrate, by difference
95g
73%
Protein
47g
100%
Vitamin A, RAE
412µg
59%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
103µg
100%
Calcium, Ca
194mg
19%
Choline, total
127mg
30%
Fiber, total dietary
7g
28%
Fluoride, F
150µg
5%
Folate, total
249µg
62%
Iron, Fe
13mg
72%
Magnesium, Mg
109mg
34%
Manganese, Mn
1mg
56%
Niacin
20mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
546mg
78%
Riboflavin
1mg
91%
Selenium, Se
90µg
100%
Sodium, Na
2243mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
338g
13%
Zinc, Zn
5mg
63%

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.