Spinach and Sausage Meat Stuffing
|Lean pork belly||2 Pound, coarsely chopped|
|Chard greens||2 Pound|
|Onions||3 , chopped|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
Bring a large saucepan of water to a boil, plunge in the spinach and chard, and blanch them for two minutes.
Drain them well, then press out all of the water with your hands.
Add the onions, the pork, eggs, parsley, a little salt and pepper, and the thyme, and mix well.
If the mixture does not have a firm consistency, add bread crumbs by spoonfuls until it does.