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Dale Talde’s Pork and Chive Bread Stuffing

Jessica Chou

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



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


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