Equipment
Ingredients
Main
- 340 g veal, finely ground
- 340 g pork, ground
- 200 g onion, finely chopped
- 150 g celery, finely chopped
- 15 g garlic, minced
- 1 bay leaf, finely chopped
- 2 g thyme, dried
- 6 g dried sage, chopped
- 240 ml chicken stock
- 220 g bread crumbs, baked until golden brown
- 15 g parsley, finely chopped
- 55 g unsalted butter, melted
- 1 egg, well beaten
- 5 g salt
- 2 g black pepper
Nutrition (per serving)
Method
Place the ground veal and pork in a large skillet over medium heat. Cook until the meat has rendered its fat and all liquid has evaporated, breaking up lumps with a spoon.
Add the chopped onions, celery, garlic, bay leaf, thyme, and sage to the skillet. Stir to combine with the meat.
Continue cooking the mixture, stirring frequently, until the meat begins to brown on the bottom and reaches an internal temperature of 74°C/165°F.
Pour the chicken stock into the skillet and scrape the bottom with a spoon to release the browned bits.
Transfer the meat mixture to a mixing bowl. Add the bread crumbs, parsley, melted butter, beaten egg, salt, and pepper.
Mix all ingredients until thoroughly combined.
Set the stuffing aside to cool before using it to stuff poultry or serving as a side.
Chef's Notes
- Ensure the bread crumbs are truly golden brown for the best texture and flavor profile.
- Handle raw meat and eggs carefully to avoid cross-contamination.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze in a heavy-duty freezer bag.
Reheating: Heat in an oven at 175°C/350°F until the internal temperature reaches 74°C/165°F.
