Friday, November 17, 2017

Corn Bread Buttery Stuffing with Pork, Beef (1976)

  • 1/2 lb ground lean pork
  • 1/2 lb ground chuck
  • 1/2 butter
  • 2 large onions
  • 2 cups chopped celery
  • 3 tbspns poultry seasoning
  • 1 large clove garlic, minced or mashed
  • 2 tspns salt
  • 1/2 tspn black pepper
  • 8 to 10 cups, finely broken 3-day corn bread
  • 2 eggs, beaten
  • Warm chicken broth (optional)
IN a large frying pan, slowly brown pork and beef in their own fat.  When crumbly, add butter and melt. Add onions and celery, and saute until limp. 

Stir in poultry seasoning, garlic, salt, and pepper. Toss thoroughly with corn bread and eggs. (If you wish moister stuffing, add a little chicken broth.)  

Correct seasonings, to taste. Use as stuffing for turkey. Makes about 3 quarts.

(Note - "Make your own corn bread, and let it age for 3 days. Then you can get an idea of whether or not you'll need an egg or two in the stuffing for added moistness and to bind. If you squeeze the corn bread in your hand, and it has enough moisture to stick together, it is moist enough so the stuffing probably doesn't need an egg.  If you like your stuffing really rich, add some more butter.")

(Origin - "Trader Vic's Helluva Man's Cookbook" by Victor J. Bergeron, 1976.)

More "Lost" Recipes from Trader Vic
Fried Peaches with Bacon (1976)
Buttered Roast Chicken with White Wine (1968)

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