Pork and Caramelized Leek Stuffing

This is the first of three stuffing’s, layered between the turkey and duck in our Turducken recipe or you could make as an alternative to other 16 style stuffing.

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
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This is the first of three stuffings, layered between the turkey and duck if you are following the Turducken recipe.
Servings
16 guests
Servings
16 guests
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the first of three stuffings, layered between the turkey and duck if you are following the Turducken recipe.
Servings
16 guests
Servings
16 guests
Ingredients
Servings: guests
Units:
Instructions
  • Start by taking the loaf of bread and cutting it into 1-inch cubes. Place cubed bread on a sheet tray and let it dry out (can be done one day in advance).
  • In a large Dutch oven over medium heat, add butter and allow to slightly brown. Add prepped leeks and sauté for six minutes, until the leeks are tender. Add the onions and shallots, stirring periodically for another six minutes. Add the garlic and cook for one minute more, seasoning with salt and pepper. Remove mixture from the pan and place into a large bowl. Place pan back over medium heat and add oil. Using a flat-edged spatula or other utensil, add ground pork; break up any lumps of meat as it cooks. Once all the meat is fully cooked and broken down into grind size, add sage and cook for one minute. Transfer the meat to the reserved leek mixture and mix well. Add dried bread cubes and spin the bowl slowly, adding the IPA, to evenly distribute the beer. Mix together and add chicken stock. Squeeze the bread to help fully saturate the cubes. Check seasoning, adjusting with additional salt and pepper if needed.
  • Set stuffing aside for filling between the turkey and duck layer. Any stuffing that doesn’t fit can be placed into a casserole pan and baked separately. Cook at 350˚F for 45 minutes.
Recipe Notes

More Stuffing Recipes:

Bacon, Pork and Beer Stuffing, in a Pumpkin
Chinese Style Rice Stuffing
Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers
Ciabatta Stuffing
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Duck Porcini Mushroom Stuffing
Duck Porcini Stuffing
Home Brew Chef Sean Z. Paxton
Hazelnut Brown Ale Caramelized Leek Stuffing
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Polynesian Style Stuffing with Portuguese Linguiça Sausage
Polynesian Style Stuffing with Spam
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
Purple Rice and Dried Cherry Stuffing
Purple Rice Dried Cherry Stuffing

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