Tomorrow’s the day! Mockingjay Part 2 is opening in U.S. theaters tomorrow night. In honor of the final film, I have created a dish inspired by the woods of District 12 and Katniss’s favorite cheese buns. Wild mushrooms, wild boar, and fresh herbs add a new twist to this adaptation of my mother’s traditional cornbread stuffing recipe.


To make this recipe you will need…

A wild boar roast (approx. 1.5 lb)

0.5 lb of pork belly

A meat grinder (or a butcher willing to grind the pork belly and wild boar for you)

7-8 cups of wheat bread cubes (I used 1.5 loaves of roasted garlic and cheese bread)

1 batch of your favorite cornbread recipe (mine filled one cast iron skillet)

Olive oil for drizzling on bread cubes

5 celery stalks (diced) and inner celery leaves (minced)

0.5 lb wild mushrooms diced

6 tbsp salted butter

1 medium onion diced

1 tbsp minced fresh parsley

4 cups chicken stock

1.5 tsp black pepper

2.5 tsp salt

0.5 tsp white pepper

0.5 tsp smoked sweet paprika

1 tsp onion powder

1 tsp garlic powder

1/2 tsp poultry seasoning

The day before you plan to make this recipe, you should begin preparation by making the cornbread, making the croutons, and grinding the wild boar roast and pork belly. Cube the wheat bread and drizzle the cubes with olive oil. Spread the cubes out on some sheet trays and toast at 300 F until golden.


To make the sausage, cube the boar roast and pork belly. Use a meat grinder to grind the pork belly and boar together. Season the sausage with 1/2 teaspoon of sea salt, 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, 1/2 teaspoon smoked sweet paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Refrigerate until ready to use.



The following day, assemble the stuffing. Preheat the oven to 400 F. Brown the sausage in a cast iron skillet.


Once the sausage is browned, use a slotted spoon to remove the sausage from the pan, leaving the fat behind. Add six tablespoons of salted butter to the skillet. When the butter is melted, add the onions, celery, and mushrooms to the skillet, seasoning the mix with salt and pepper.


Cook the mixture until the onions are translucent. Then, add the minced parsley and celery leaves. Remove the mixture from the heat two to three minutes after this final addition.

In a large bowl, crumble the cornbread with clean hands. Add the toasted bread cubes, the veggie mixture, the browned sausage, and the chicken stock. Season the stuffing mixture with 1 teaspoon poultry seasoning, 2 teaspoons sea salt, and 1 teaspoon black pepper. Stir to combine ingredients.


Put the stuffing into a greased 9″ x 13″ pan. Cover the stuffing with foil and bake at 400 F for 45 minutes. Uncover the stuffing after 45 minutes and bake for an additional 15 to 30 minutes until golden.