Country Style Peppered Pork And Bread Stuffing Food

COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING

Steps:

• Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
• Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
• Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING

Steps:

• Preheat oven to 350F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl. Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and saute until tender, about 8 minutes. Add sage; saute 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.) Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing. To bake stuffing in Turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes. To bake all of stuffing in baking dish: Preheat oven to 350F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Makes 10 to 12 servings. Bon Appetit November 1999 Per serving: 1875 Calories (kcal); 136g Total Fat; (68% calories from fat); 100g Protein; 42g Carbohydrate; 919mg Cholesterol; 2911mg Sodium Food Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 7 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

COUNTRY STUFFED PORK CHOPS

Steps:

• Set oven to 325 degrees.
• Prepare a 13" x 9" greased baking pan.
• In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes.
• Sprinkle a little cinnamon and cloves over the apples.
• Combine veggie mixture with the bread crumbs.
• Add eggs, apples and sherry.
• Season with a dash of thyme, salt and pepper to taste.
• Stuff pork chop pockets.
• Bake for 1 hour, or until chops are cooked.
• Baste with juices.
• Sprinkle with paprika.

PORK & BULGUR-STUFFED PEPPERS

Steps:

• Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
• Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.
• Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.

PAULA DEEN'S COUNTRY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown,.

SPICY PORK CHOP & CORNBREAD STUFFING

Steps:

• Heat large heavy nonstick skillet on medium-high heat. Add chops, onions and peppers; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring vegetables after 5 min. Remove chops from skillet; set aside.
• Cook and stir onions and peppers 5 min. or until crisp tender; stir in hot pepper sauce. Return chops to skillet. Spoon vegetables over chops.
• Mix stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.