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