Ingredients

1 1/4 pounds lean pork tenderloin

10 ounces fresh pork fat

1 teaspoon salt

1 teaspoon dried thyme, crumbled

1 teaspoon dried sage, crumbled

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground allspice

1/4 cup Cognac

• 13 to 14 cups 1/4-inch day-old French bread pieces (crusts trimmed)

• 10 tablespoons (1 1/4 sticks) unsalted butter

• 2 cups finely chopped peeled tart green apple (about 1 1/4 pounds)
• 1 1/2 cups minced onion
• 1 cup minced celery
• 3/4 cup minced fresh parsley
• 1 tablespoon ground sage
• 1 1/2 teaspoons dried thyme, crumbled
• 1 teaspoon salt
• Freshly ground pepper

Description

This Stuffing Pairs Perfectly With Roast Turkey.

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