Dale Talde’s Pork and Chive Bread Stuffing

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

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

4
Servings
963
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
  • 3 cloves garlic, minced
  • 1 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*
  • 2 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

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.

Nutritional Facts

Total Fat
73g
100%
Sugar
8g
N/A
Saturated Fat
27g
100%
Cholesterol
99mg
33%
Protein
24g
48%
Carbs
52g
17%
Vitamin A
74µg
8%
Vitamin B12
1µg
16.2%
Vitamin B6
0.5mg
23.1%
Vitamin C
10mg
16%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
5%
Vitamin K
54µg
68%
Calcium
199mg
20%
Fiber
6g
24%
Folate (food)
87µg
N/A
Folate equivalent (total)
117µg
29%
Folic acid
17µg
N/A
Iron
5mg
28%
Magnesium
74mg
19%
Monounsaturated
32g
N/A
Niacin (B3)
12mg
58%
Phosphorus
312mg
45%
Polyunsaturated
10g
N/A
Potassium
660mg
19%
Riboflavin (B2)
0.6mg
37.5%
Sodium
1040mg
43%
Thiamin (B1)
0.9mg
58.7%
Trans
0.3g
N/A
Zinc
3mg
18%

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