pork stuffing

  • 1/2 cup (1 stick) unsalted butter, divided
  • 2 pounds ground pork
  • 1 1/2 large yellow onions, finely chopped, divided
  • 8 cloves of garlic, minced, divided
  • 1/2 cup steak sauce (ex. A1 sauce)
  • 1/4 cup apple cider vinegar
  • 2 teaspoons lemon zest
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon crushed dried oregano
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 3 celery stalks, thinly sliced
  • 2 bunches of chives, just the green and white, finely chopped (about 3/4 cup)
  • 3 tablespoons tomato paste
  • 6 cups of toasted French bread, chopped into 1 inch chunks
  • 2 1/2 cups of vegetable broth (or chicken broth)
  • 1/2 cup raisins
  • 1/2  frech parsley, finely chopped
  • 1/2 cup green olives, cut in half
  • 5 hard boiled eggs, peeled and quartered
  • 1/2 cup of sliced almonds
Melt 1/4 cup of butter in a large 5-quart pot over medium heat. Add the ground pork and break apart any big chunks with a large spoon until the meat begins to brown, approximately 15 minutes. Add 1/2 cup of onions, half of the minced garlic, meat sauce, vinegar, lemon zest, cumin, and oregano. Season with salt and pepper. Cook, stirring frequently, until the onions are completely softened and the meat is well cooked, approximately 30 minutes. Turn off the heat and transfer the meat mixture into a large bowl to cool. This can be prepared up to 1 day in advance. Cover in plastic and store in the fridge until ready to prepare the rest of the stuffing.
Preheat oven to 350°F. In the same pot, melt 1/4 cup butter on medium-low heat. Add the remaining onion and garlic, along with the pepper, celery, chives, tomato paste, and bread chunks. Cook until fragrant, about 2 to 3 minutes. Add the stock, raisins, parsley, almonds, and hard-boiled eggs. Stir until all ingredients are combined.
Transfer the filling to a large baking dish and bake for 30-35 minutes, or until the surface turns golden. Serve as a garnish for your roasted turkey.
Chica Tip 

To toast the bread, distribute the bread chunks uniformly on a baking sheet lined with aluminum foil. That at 400°F for 25 minutes or until the bread is golden and crispy.