This is an excellent, top of the line stuffing which we used in our store for Pork Crown Roasts. We also recommend this stuffing for Pork Chops, Beef Wellington, Meat Stuffed Rouladen and even as Meatballs.
- ½ pound Ground Pork
- ½ pound Ground Veal
- ¼ pound Fresh Mushrooms
- ¼ cup Chopped Onions
- ¼ cup Butter, unsalted
- ½ cup Hazelnuts, finely chopped
- ¼ cup Cognac/Brandy
- 1 Egg
- ¼ cup Heavy Cream
- ¼ cup Parsley, fresh, chopped
- 1 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Allspice
- 1/8 tsp Garlic
- ¼ tsp Basil
- ¼ tsp Thyme
- ¼ tsp Rosemary
Clean and chop the mushrooms and set aside.
Combine salt, pepper, allspice, basil, thyme, garlic and rosemary in a small bowl, blend together and set aside.
Melt the butter in a frying pan.
Add the onions and saute until glassy, add and toast the hazelnuts.
Stir in the mushrooms and the cognac and simmer for 5 to 10 minutes over medium heat, stirring occasionally.
Take off the heat and let cool.
In a large bowl beat the egg together with the heavy cream. Fold in the seasoning mixture.
Add and mix in the pork and veal, mushroom mixture and parsley.
Cover and chill.
Can’t find ground veal? Use ground pork only!
A delicious, easier and less expensive Meat Stuffing can be found on our Stuffed Porkloin recipe.