Pâtés / Side Dishes

Pâté de Campagne Stuffing

with Pâté de Campagne - Country Brand Pork Pâté


4 oz Pâté de Campagne

​1 cup onion, chopped

1 tablespoon olive oil

1/2 cup of chopped parsley

1 clove of garlic finely chopped

1.5 cups stale white bread, cut in 1/2 inch cubes

1 cup milk

5 eggs

2 oz dried Porcini Mushrooms

4 oz Pâté de Campagne 

1/2 teaspoon salt

1/2 teaspoon pepper


​Re-hydrate Porcini mushrooms in water for an hour, then drain and chop into pieces

Sauté chopped onion in olive oil until golden. Set aside to cool

Combine bread and milk

Whisk the eggs in a bowl. Season with salt and pepper

Add eggs to the bread preparation and stir with wooden spoon. Combine with onion, parsley, garlic and mushrooms

Dice Pâté de Campagne into 1 inch pieces and mix with the rest of the ingredients

For use with roasted chicken or turkey, adjust recipe for quantities desired. Fill cavity of poultry and roast for recommended time. May also be baked in a battered casserole at 375 degrees until heated through and crusty on top. This recipe will also work with any of our other hearty, Course pâté's: Pâté Forestier, Pâté au Poivre Noir, etc.