Serves 6 to 8<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n Part 1:<\/strong><\/p>\n 8 tablespoons (1 stick, 120 grams) butter<\/p>\n 1 1\/2 pounds (700 grams) pork, removed from casing<\/p>\n 2 large onion, finely chopped (about 2 cups, 150 grams)<\/p>\n 1 pound (450 grams) mushrooms<\/p>\n Piment d’Espelette to taste (about 1 tablespoon)<\/p>\n <\/p>\n Part 2:<\/strong><\/p>\n 2 \u00bd pounds (about 2 loaves, 1kilo and 200 grams) dark bread (rye, whole grain, etc.) and one loaf of pain d\u2019\u00e9pices (gingerbread). Cut into 1-inch (3-centimeter) dice.<\/p>\n 1 orange, juice of and zest<\/p>\n 1 cup (150 grams) dried dates or raisins soaked in water and strained\u00bd cup (30 grams) minced fresh sage leaves (or 2 teaspoons dried sage leaves)<\/p>\n 3 whole eggs<\/p>\n \u00bc cup (20 grams) minced parsley leaves<\/p>\n Kosher salt and freshly ground black pepper to taste<\/p>\n 32 ounces (4 cups, 1 liter) low-sodium chicken or turkey broth, preferably homemade as needed.<\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n Part 1:<\/strong><\/p>\n Saut\u00e9 all of the ingredients above together until the pork meat is cooked and the onions and mushrooms begin to caramelize.<\/p>\n <\/p>\n Part 2:<\/strong><\/p>\n 1. Mix the saut\u00e9ed ingredients with ingredients listed for part two in a large bowl and add chicken stock until the mixture is saturated but not soupy.<\/p>\n <\/p>\n 2. Place in a buttered casserole (or similar baking container).<\/p>\n <\/p>\n 3. Bake at 325 \u00b0F (160 \u00b0C) for 2-2 \u00bd hours; the top should have begun to brown.<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Chef Thomas Winslow.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 6 to 8 Ingredients: Part 1: 8 tablespoons (1 stick, 120 grams) butter 1 1\/2 pounds (700 grams) pork, removed from casing 2 large onion, finely chopped (about 2 cups, 150 grams) 1 pound (450 grams) mushrooms Piment d’Espelette to taste (about 1 tablespoon) Part 2: 2 \u00bd pounds (about 2 loaves, […]<\/p>\n","protected":false},"author":3,"featured_media":6326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3843"}],"version-history":[{"count":2,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3843\/revisions"}],"predecessor-version":[{"id":6328,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3843\/revisions\/6328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/6326"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}