Sunday Dinner Porchetta with Green Beans and Herb Stuffing
Prep Time: 30 Minutes
Cook Time: 1 ½ Hours
- 1 Longhini porchetta roast
- 1 Tablespoon olive oil
- 1 Shallot, peeled and diced
- 1 lb. Green beans, trimmed
- 1 Loaf crusty French or Italian bread, sliced and cubed
- 2 Tablespoons olive oil
- 1 Onion, peeled and diced
- 2 Stalks celery, diced
- 2 Carrots, peeled and diced
- 1 Tablespoon each chopped fresh rosemary, fresh thyme leaves, fresh parsley, and fresh sage
- 3 - 4 Cups low sodium chicken stock
- 1 Stick (8 tablespoons) unsalted butter
- Salt and ground black pepper, to taste
- Pre-heat the oven to 400 degrees.
- Heat the olive oil in a large skillet and add the shallot. Sauté for a few minutes until the shallot begins to color. Cook the green beans in salted boiling water until just tender. Add to the skillet with the cooked shallot and toss to coat.
- To make the stuffing, place the cubed bread on a baking sheet and brown in the oven for about 15 minutes. Add the toasted cubed bread to a large bowl.
- Add the olive oil to another large skillet along with the onions, celery and carrots. Sauté for a few minutes until the vegetables begin to soften. Add the herbs and continue sautéing for another couple of minutes.
- Add the chicken stock and butter to a pot and heat on the stovetop until the butter melts.
- Add the sautéed vegetables to the bowl with the cubed bread and toss to combine. Pour half the warm chicken stock over the mixture and stir. Continue adding stock, one ladle at a time, until the mixture is moist to your liking. Season with salt and pepper. Pour the mixture into a large gratin dish and bake for 20 minutes.
- Place the pre-seasoned and tied porchetta on a baking sheet lined with aluminum foil. Cook for approximately 1 ½ hours, flipping half-way through, or until a meat thermometer reads 145 to 150 degrees. Remove from the oven, tent with aluminum foil and rest for 15 minutes. Remove the string tie and slice.