Dressing, Rustic with Pork and Calvados

Rustic Dressing with Pork and Calvados

Whenever I prepare a rack of pork roast, I like to make a dressing like this as a side dish.  The butcher gives me the pork that was removed in the “Frenching” process, the process of removing the meat and fat from the rib bones.  Sometimes the butcher will grind it, sometimes they give to you in chunks.  If it’s not ground, you will need to grind it or chop it into very small pieces.


  • 1 tablespoon olive oil
  • 1/2 pound ground pork sausage
  • 1 onion peeled and diced
  • 4 ribs celery, cut into small pieces
  • 1 granny smith apple, peeled and diced
  • 1 tablespoon dried sage
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 1 cup calvados (apple brandy)
  • 6 tablespoons butter
  • 2 cups chicken stock
  • 1 egg, beaten
  • 1 loaf day old bread such as French or Italian bread, cubed into 1 inch cubes, about 4 – 6 cups

Preheat oven to 350 degrees Fahrenheit.

Place bread cubes on a cookie sheet and toast in 350 oven for about 15 minutes or until lightly toasted.

While bread is toasting, in a large skillet over medium high heat, add the olive oil and pork.  Stirring, cook until meat is cooked through.  Add onions, celery, and apple and saute until onions just start to brown.  Add herbs, salt and pepper and cook for another minute.  Add calvados and stir to loosed all the browned bits at the bottom of the pan.  Cook down until calvados is almost gone.  Add butter and stir to incorporate.  Let mixture cool slightly.  Whisk egg into the chicken stock.  Add egg and stock to pork and vegetable mixture.  (It needs to be cool enough to not scramble the egg).

Combine the pork and vegetable mixture with the bread cubes.  Stir gently to coat all the bread and allow the bread to absorb all the liquid.  Put the combined dressing into a 3 quart baking dish and bake covered for 30 minutes.  Uncover and continue to bake for another 30 minutes.


2 Responses to Dressing, Rustic with Pork and Calvados

  1. Lil says:


    On the dressing receipe are you saying to use pork sausage,plus the exta fat from the bones, do you fry that with the sausage

    • When I do a standing rib roast, the butcher has cleaned the meat from the end of the rib bones. This is known as “frenching” the roast. It leaves the long bare bones at the end of each chop for that super elegant look. The butcher will give you the meat taken from the end of the bones. I use this meat in the dressing. The meat cleaned from the bones is a mixture of meat and fat. I don’t add any additional fat, I just use the meat the butcher has cleaned from the bones. Hope this helps! Enjoy.

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