Pork and Sage Stuffing

Name: Pork and Sage Stuffing
Total time: 10 min
Yield: 6 cups
Ingredients: 3/4 pound finely ground lean veal; 3/4 pound ground pork; 2 cups finely chopped onions; 2 cups finely chopped celery; 1 tablespoon garlic; 1 bay leaf, finely chopped; 1/2 teaspoon dried thyme; 2 tablespoons dried leaf sage, chopped; 1 cup fresh or canned chicken broth; 2 cups oven-baked bread crumbs, baked until golden brown; 1/2 cup finely chopped parsley; 1/4 cup melted butter; 1 egg, well beaten; Salt to taste if desired; Freshly ground pepper to taste

By Craig Claiborne

Updated Nov. 11, 2022

Total Time: 10 minutes
Rating: 4(30)
Comments: Read comments

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Ingredients

Yield:6 cups

¾pound finely ground lean veal
¾pound ground pork
2cups finely chopped onions
2cups finely chopped celery
1tablespoon garlic
1bay leaf, finely chopped
½teaspoon dried thyme
2tablespoons dried leaf sage, chopped
1cup fresh or canned chicken broth
2cups oven-baked bread crumbs, baked until golden brown
½cup finely chopped parsley
¼cup melted butter
1egg, well beaten
Salt to taste if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Put veal and pork in a large skillet without fat. Cook, stirring and chopping down with side of heavy kitchen spoon to break up lumps. Cook until meat gives up its liquid. Then cook until liquid is evaporated.
Step 2
Add onions, celery, garlic, bay leaf, thyme and sage and cook, stirring, until meat starts to brown on bottom. Add broth and cook, stirring all around bottom to dissolve brown particles that cling there.
Step 3
Scrape mixture into mixing bowl and add bread crumbs, parsley, butter, egg, salt and pepper. Blend well. Set aside to cool.

Ratings

4 out of 5

30 user ratings

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Comments

Ghost of Craig Clairborne7 years ago

What temperature do I bake it in the oven at?

Leo7 months ago

I have used this recipe for the past 30 years and still have the original recipe that appeared in the NYT. After the first several years, I began to modify it to meets the requirements of a growing family, cousins and in-laws. Pork and veal works well, but sometimes I swap out some of the meat and include breakfast sausage I use fresh herbs and have increased them overtime to accommodate the increase in the meat. This stuffing is a family favorite.

Liz E4 years ago

How long and at what temperature is the dressing baked?

Ghost of Craig Clairborne7 years ago

What temperature do I bake it in the oven at?

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