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Ground Wagyu Beef and Pignoli Bread Stuffing with Chard Recipe



Ground Wagyu Beef and Pignoli Bread Stuffing with Chard


Are you a fan of traditional bread stuffing? Then you will be a fanatic for our Lone Mountain Ground Wagyu Beef and Pignoli Bread Stuffing with Chard. This Stuffing is moist and full of flavor… a Thanksgiving star all on it’s own! The Wagyu juices absorb into the bread, creating a succulent burst with every bite. This recipe is easily modified to be gluten free, as indicated below.

Ground Wagyu Beef and Pignoli Bread Stuffing with Chard

Serves 6

Prep Time: 35 minutes Cook Time: 20 minutes


  • 1 pound Lone Mountain Wagyu Ground Beef
  • 4 cups cubed rosemary bread
  • 4 tablespoons butter or olive oil
  • 1 cup shallots, roughly chopped
  • 2 cloves garlic, peeled and finely diced
  • 3 large celery ribs, chopped
  • 3/4 lb (about 1 bunch) chard, stem ends trimmed and coarsely chopped
  • 1 cup toasted pine nuts**
  • 1/2 cup chopped fresh Italian Parsley
  • 1/4 teaspoon dried rubbed sage
  • 1 Tablespoon fresh marjoram
  • 1 Tablespoon fresh thyme
  • 2 cups chicken or fresh turkey broth
  • Sea salt and black pepper to taste


Preheat oven to 350 degrees. Generously grease a 2 quart or 9×13″ baking dish and set aside.

Chop bread into one inch cubes and spread evenly over a rimmed baking sheet. Bake until slightly dry, about 10 minutes, and set aside*.

Sautee Ground Wagyu Beef in a large skillet over medium heat, cooking for about 10 minutes. Using a slotted spoon, transfer to a large bowl. Add butter or olive oil to skillet and allow to melt/heat. Add shallots and sauté until softened, about 5 minutes. Add garlic and celery and cook until tender, about 20 minutes, adding chard after about 15 minutes. Mix in pine nuts**, parley, marjoram, and thyme. Season with salt and pepper to taste.

Combine ground beef, cubed bread, and vegetable blend in a large bowl with 1 cup of broth, mixing well. Stir in remaining stock. Transfer to a prepared baking dish and bake until tip is crisp and golden brown, about 20 minutes.

* To make this dish gluten free, simply replace the bread with brown rice bread and add 1 Tablespoon of chopped fresh rosemary to the vegetables. We tried it with Ener-G Brown Rice Loaf and it was great!

** To toast raw pine nuts, heat the nuts in a skillet over medium heat for 2-3 minutes, stirring often.

Buy our Lone Mountain Wagyu Ground Beef HERE

Ground Wagyu Beef and Pignoli Bread Stuffing with Chard Display

Posted In Recipe, Ground Beef, Ground Beef Recipe, Chard, Bread Stuffing

January 11, 2018


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