Kat's
1
loaf French bread
2 tablespoons unsalted butter, or as needed
1 pound ground minced pork
2 teaspoon crushed dried sage leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup diced yellow onion
1/2 cup diced celery
1 small tart apple, peeled, cored and chopped
1 cup seedless green grapes
3 eggs, lightly beaten
1/2 cup chicken broth
Preheat oven to 150 degrees.
Slice or tear the bread, including the crusts, into small pieces. Place in a
food processor fitted with a metal blade, or use a blender. Process or blend
until coarse crumbs are formed. Spread the crumbs on baking sheets and dry fully
in the oven, about 2 hours. The crumbs should not color. Let cool.
Raise oven temperature to 350 degrees.
Butter a 2 to 2 1/2-quart baking dish. In a large frying pan over medium heat,
melt the butter. Add the pork and stir, breaking it up with a fork until
crumbly, about 8 minutes. Add sage, salt, black pepper, and cayenne; continue
stirring and tossing until lightly browned, 4 to 5 minutes. Using a slotted
spoon, transfer the meat to a plate, leaving drippings in the pan. Add the onion
and celery to pan, adding butter if needed, and sauté until translucent, 1 to 2
minutes. Add apple and grapes; stir and toss over medium heat for 2 minutes. Set
aside.
Put the bread crumbs into a large bowl. In a separate bowl, stir together
chicken stock and eggs. While rapidly tossing crumbs, gradually add the
stock-egg mixture; the crumbs should be evenly moistened. Mix in the pork and
the apple-grape mixture. Spoon loosely into the prepared baking dish. Place in
the oven and bake until golden, 40 to 50 minutes.
The right to be let alone is the underlying principle of the
Constitution's Bill of Rights.
- Erwin N. Griswold