Roast Suckling Pig

Ingredients

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  • 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
  • 4 to 8 tablespoons (½ to 1 stick) butter
  • 1 large onion, chopped
  • 2 celery ribs, finely chopped
  • (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
  • ½ cup minced parsley
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ to 1 cup chicken stock or broth, or as needed
  • (2 large eggs, well beaten)
  • 1 to 1 ½ cups chicken stock or broth, or as needed
  • Up to 3 tablespoons butter, cut into pieces

  Sub-recipe steps

  1. Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes: 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
  2. Transfer to a large bowl and reduce the oven temperature to 350°F, if baking in a dish; if stuffing a bird, preheat the oven to the temperature indicated in the recipe. Melt in a large skillet over medium-high heat until the foam subsides: 4 to 8 tablespoons (½ to 1 stick) butter
  3. Add and cook, stirring, until tender, 6 to 8 minutes: 1 large onion, chopped; 2 celery ribs, finely chopped; (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
  4. Remove from the heat and stir in: ½ cup minced parsley; 1 tablespoon minced fresh sage or 1 teaspoon dried sage; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon grated or ground nutmeg; ⅛ teaspoon ground cloves
  5. Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together: ½ to 1 cup chicken stock or broth, or as needed
  6. Adjust the seasonings. If you desire a firm dressing and are baking in a dish, toss with: (2 large eggs, well beaten)
  7. If stuffing poultry, spoon the stuffing into the bird(s). For dressing, transfer to a buttered 13 × 9-inch baking dish and drizzle with: 1 to 1 ½ cups chicken stock or broth, or as needed
  8. For soft dressing, cover the dish with foil. For crispy, browned dressing, leave the dish uncovered and dot with: Up to 3 tablespoons butter, cut into pieces
  9. If the stuffing is in a dish, bake until browned as desired, 30 to 45 minutes. If the stuffing is inside a bird, ensure that the internal temperature of the stuffing reaches 165°F.
• One 15- to 20-pound suckling pig
• ¼ cup olive oil
• 2 tablespoons salt
• 1 tablespoon black pepper
• 3 cups dry white wine
• 2 cups chicken stock or broth
• (¼ cup cornstarch)
• (3 tablespoons cold water)
• Salt and black pepper
• (1 apple, lemon, or lime)
• (Prunes or grapes)
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  • 6 large baking apples, such as Ida Red or Golden Delicious
  • 8 ounces bulk sausage, store-bought or homemade
  • (2 tablespoons brown sugar)

  Sub-recipe steps

  1. Preheat the oven to 350°F. Wash: 6 large baking apples, such as Ida Red or Golden Delicious
  2. Cut a slice from the tops. With a spoon or melon baller, scoop out the cores and pulp, leaving ¾-inch-thick shells. Cut the pulp away from the core and seeds, chop it, and combine in a bowl with: 8 ounces bulk sausage, store-bought or homemade
  3. Put the apple shells in a baking dish. If desired, sprinkle with: (2 tablespoons brown sugar)
  4. Fill the shells heaping full with the sausage mixture. Bake, uncovered, until the apples are tender when pierced with a fork but still hold their shape and the sausage is cooked, 30 to 40 minutes.