Pork Stuffing
This Pork Stuffing is made with ground pork, seasoned with nutmeg, salt and pepper
Ingredients
- 1 Lb or 450 gm lean ground pork
- 1 onion - finely chopped
- 1 stalk celery - finely chopped
- 1 Tbsp butter
- 1 Large egg - beaten
- 1 - 2 slices of white bread
- 1/8 Tsp ground nutmeg
- 1 Tsp salt
- good grinding of pepper
Instructions
- Cook the onion and celery with the butter in a small frying pan on the stove top until soft or combine the onion and celery in a microwave dish; add the tablespoon of butter. Cover with wax paper and microwave on high for about 1 ½ minutes or until the onion is soft.
- Use a food processor or blender to make fresh breadcrumbs with the bread.
- Combine the onion-celery mixture (which has cooled), the fresh bread crumbs, the egg, spices and ground pork. Mix well. Stuff in the cavity until just filled. Sew it shut with string. If there is extra stuffing, fill the neck cavity as well.
Notes
If you have a small chicken, reduce the ground pork to ½ lb.(.45 kg); use only one slice of bread, but still use one egg. Reduce the salt to ½ tsp. For a larger chicken, increase the pork, but add no more than 2 slices of bread, one egg. The nutmeg should still be about ⅛ tsp., but I always adjust the salt to the amount of meat.