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I grew up in Mexico, where stuffing is meat based so imagine my shock the first time I tried it here in the US and it was basically bread. My meat stuffing recipe marries the best of both worlds 💍
Why You’ll Love Meat Stuffing Recipe
This stuffing is not your regular stuffing. You still have the fluffy, buttery and delicious breading but the ground pork and pancetta add an amazing savory burst of flavors. Then you add the crunch of the nuts and the slight sweetness from the dried apricots that just pairs perfectly with the comforting herby flavors. Once you try this meat stuffing recipe you won’t be able to go back to your old boring regular stuffing!
How To Prepare Meat Stuffing Recipe
🎛️ Preheat your oven to 350℉.
🥓 Preheat a pan for 2 minutes on medium low heat, add in the pancetta and then let it render on medium low heat for 5-6 minutes. Add in the sage and continue rendering the pancetta until crispy and the sage also gets crispy. About another 6-8 minutes.
🥄 Remove the pancetta and sage from the pan leaving the rendered fat behind.
🔥 Turn heat up to medium high and add in ground pork with nutmeg, allspice, cinnamon and cayenne. Let it slightly brown for 4-5 minutes.
🧅 Turn heat down to medium, add onion, shallot and garlic. Let it cook together for 10 minutes, mixing often. Let all the juices re-absorb.
🌰 Stir in the sliced almonds, dried apricots, dates and chestnuts and then cook for 3 more minutes. Remove from the pan.
🥖 Add the butter and let it melt. Then toss the bread in, letting it absorb the butter, and toast on medium heat for about 5 minutes.
🥣 Combine the bread with the meat part of the stuffing. Add the pancetta and sage and then mix well. Mix in the cheese and chives.
🥚 Let it cool 5-10 minutes and mix in an egg.
🧀 Once everything for this recipe is mixed, place your meat stuffing in a baking dish, grate a bit more cheese on top and cover with foil. Bake at 350℉ for 30 minutes. Then uncover and cook for 5 more minutes.
🍽️ Top with gravy and chives.
♥️ And that is it, subscribe for more!
Substitutions for Meat Stuffing Recipe
- You can swap your ground pork for ground beef, turkey, chicken lamb or veal. Just use your preferred meats!
- You can use prosciutto or bacon in place on the pancetta.
- Switch the dried apricots with dried cranberries if you would prefer.
Variations for Meat Stuffing Recipe
- Vegetarian Variation: Use plant based meat or crumbled tofu instead of the pork and pancetta.
- Spicy Variation: Use spicy sausage instead of ground pork and a little extra cayenne for a kick.
🔥Chef Nadia’s Tip🔥
Make sure you are being gentle while mixing the ingredients. If you mix too hard your dish may end up dense instead of fluffy.
Recipes that Pair with Meat Stuffing Recipe
Common Questions
Sure! You can prepare it up to the point of baking, but wait to add the egg. Cover and refrigerate. Add the egg, mix it in and then bake right before serving.
Yes, this meat stuffing recipe reheats great. It won’t be exactly the same as fresh baked but it’s still delicious.
I do. That is my Caramelized Onion Gravy and it is perfect for the holidays!
It is a French cutting term where you roll the leafy greens or herbs and cut into thin ribbons.
Meat Stuffing Recipe
Equipment
- 1 pan
- 1 baking dish 9 x 9
- 1 slotted spoon
Ingredients
- 4 oz pancetta
- 1 lb ground pork
- 12-14 sage leaves, chiffonade
- ½ cup dried apricots, chopped
- ¼ cup dates, chopped
- 6 oz roasted chestnuts, chopped
- ¾ cup toasted slivered almonds
- 2 shallots
- 2 garlic cloves
- ½ yellow onion
- ¼ tsp freshly grated nutmeg
- ¼-½ tsp chipotle powder or cayenne pepper
- ⅛ tsp cinnamon
- ½ tsp allspice
- 4 oz unsalted butter
- 6 oz sourdough ciabatta, cubed
- 3 tbsp chives, + a little more for topping
- 1 egg
- ⅓ cup shredded aged manchego, or parm
- Salt & pepper
Instructions
- Preheat your oven to 350℉.
- Preheat a pan for 2 minutes on medium low heat. Add in the pancetta and let it render on medium low heat for 5-6 minutes. Add in the sage and continue rendering the pancetta until crispy and the sage also gets crispy. About another 6-8 minutes.
- Remove the pancetta and sage from the pan leaving the rendered fat behind.
- Turn heat up to medium high and add in ground pork with nutmeg, allspice, cinnamon and cayenne. Let it slightly brown for 4-5 minutes.
- Turn heat down to medium, add onion, shallot and garlic. Let it cook together for 10 minutes, mixing often. Let all the juices re-absorb.
- Stir in the almonds, apricots, dates and chestnuts and cook for 3 more minutes. Remove from the pan.
- Add the butter and let it melt. Toss the bread in, letting it absorb the butter, and toast on medium heat for about 5 minutes.
- Combine the bread with the meat part of the stuffing. Add the pancetta and sage mix as well. Mix in the cheese and chives.
- Let it cool 5-10 minutes and mix in an egg.
- Place in a baking dish, grate a bit more cheese on top and cover with foil. Bake at 350℉ for 30 minutes. Then uncover and cook for 5 more minutes.
- Top with gravy, chives and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
