{"id":3843,"date":"2014-10-25T15:22:36","date_gmt":"2014-10-25T13:22:36","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3843"},"modified":"2019-04-04T11:43:41","modified_gmt":"2019-04-04T09:43:41","slug":"holiday-spice-bread-and-espelette-pepper-stuffing","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2014\/10\/holiday-spice-bread-and-espelette-pepper-stuffing\/","title":{"rendered":"Holiday Spice Bread and Espelette Pepper Stuffing"},"content":{"rendered":"

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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t