A Norwegian-style Turkey Stuffing for Those Who Don’t Love Turkey
I’m not much of a turkey kind of a guy, but I gladly eat this stuffing by itself.
Thanksgiving is upon us, and while many have long decided what proper turkey stuffing should be, I will throw out one more recipe for consideration.
This stuffing’s deep-rooted traditions can be traced back to a 1981 Norwegian housekeeping magazine. Not a dish as iconic as lutefisk, but on the flip side, it’s not cured in lye.
It’s a pork-forward stuffing, light on carbs and heavy on flavors. If anything, I would compare it to a pâté as opposed to your average American stuffing. If you have some good crusty bread, it works great as a topping.
- ¾ lb ground pork, finely chopped
- ½ lb pancetta, finely chopped
- 8 oz can of mushrooms, chopped
- 1 white onion, finely chopped
- 2 eggs
- ¼ cup bread crumbs
- ¼ cup white wine vinegar
- ¼ cup sour cream
- ¾ chopped parsley (or cilantro for an oomph)
- Black pepper
- Sear onions and mushrooms in a pan.
- Stir in ground pork and pancetta—let flavors meld for a few minutes.
- Pour in white wine vinegar and let simmer until the mixture starts to dry—about 10-15 minutes.
- Add mixture to a Dutch oven and stir in the remaining items.
- Bake at 375 degrees until the consistency is fairly dry. About an hour.
This stuffing can be a meal in itself, no turkey required and goes great with a Topo Chico Cup.