One of my favorite parts of a holiday meal is the stuffing! While I normally cook this on the side, I guess technically it would be called dressing right? But our family has always called it stuffing, perhaps it’s a Canadian thing.
A note, if you are using this to stuff a chicken or turkey do not add the full amount of stock in my recipe! I would add 1/2 to 2/3′s of a cup of stock. Then mix it to gather and spoon lightly into the bird’s cavity. As the stuffing cooks it will absorb a lot of liquid from the turkey.
- 2 lb ground pork
- 4 cloves garlic minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 TBS Oregano
- 12 Cups bread cubed
- 2 Cups Onion chopped
- 1 1/2 Cups Celery Chopped
- 1 Tsp Thyme
- 1 TBS Rosemary
- 1 1/2 TBS Sage
- 2/3 Cup Parsley fresh, chopped
- 1/2 Cup butter melted
- 2 Cups Chicken or turkey stock
- Cut bread into cubes and spread out on baking trays.
- Bake at 350F for 5 to 10 minutes until toasted.
- Set aside
- Cook ground pork and garlic, salt, pepper and oregano together.
- Add onions and cook until tender.
- Add celery and remaining herbs. Cook for 2 minutes.
- Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
- Pour in melted butter and chicken stock.
- Cover and bake at 350F for 45 to 60 minutes.