World’s Best Stuffing with Pork Panko
- 2 cups Pork Panko
- 1 cups cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
- 3 eggs
- 4 tbsp plain yogurt
- 1 tbsp baking powder
- 2 tsp garlic powder
- 4 tbsp butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 egg, beaten
- 1 tbsp black pepper
- 2 tbsp fresh parsley, diced
- 1 tbsp fresh sage, minced
- 1 tbsp fresh thyme, minced
- 1 cup chicken stock
Recipe courtesy of our friend: @chilesandsmoke
Preheat the oven to 425°F.
In a bowl, whisk the eggs and yogurt together. Add in the Pork Panko, 2 cheeses, baking powder, and garlic powder. Stir to combine.
Grease a loaf pan, and pour the batter in. Tap the bottom to make sure the batter sinks all the way down in the corners. Bake for 30 minutes.
Allow for the bread to cool completely in the loaf pan. You can make this a day ahead.
When ready to finish the recipe, set oven to 375°F.
Heat up a large pan on medium with butter and stir in the onion and celery. Cook for about 5 minutes until the veggies are soft.
Cut the Pork bread into small cubes, about 1” or less. Place them into a large mixing bowl and combine the remaining ingredients.
Stir the mix into a large baking dish, bake for 25 minutes until finished.