MOIST AND TASTY PORK STUFFING
This is the stuffing that has been passed down in our family. No turkey is complete without this tasty addition. I've seen these ingredients in other stuffing recipes, but they call for cooking the sausage in a fry pan. My sister and I agree that this method makes a more moist stuffing.
Provided by 4inLeo
Categories Pork
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
- Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
- The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).
Nutrition Facts : Calories 390.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 1, Sodium 1578.8, Carbohydrate 77.5, Fiber 3.4, Sugar 9, Protein 11.1
LENA AND ROSE'S THANKSGIVING PORK STUFFING
Tim Caputo: my Grandma Rose and Aunt Lena always made the best stuffing on Thanksgiving. I've never tasted anything else like it, anywhere.
Provided by soveria
Categories Low Cholesterol
Time 40m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside.
- Brown the ground pork with salt and pepper to taste until cooked thoroughly.
- Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat.
- Add croutons and chicken broth, and stir until blended.
- Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).
Nutrition Facts : Calories 684, Fat 26.3, SaturatedFat 9.6, Cholesterol 82.8, Sodium 1239.3, Carbohydrate 67.4, Fiber 7, Sugar 6, Protein 42.7
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
PORK LOIN WITH APPLE-CORNBREAD STUFFING
The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
- Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
- Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
- Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
- Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
- Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
- Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.
PORK TENDERLOIN STUFFED WITH HERBS AND CAPERS
Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it's the same thickness all over helps it cook evenly. After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat. Serve with polenta, crusty bread or rice to soak up the sauce.
Provided by Melissa Clark
Categories dinner, one pot, roasts, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
- In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
- Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
- In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
- While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
- To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 22 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 730 milligrams, Sugar 6 grams, TransFat 0 grams
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Occupation Digital EditorPublished Sep 5, 2017Author Jenna Sims
- Crown Pork Roast with Cranberry Pecan Stuffing Recipe. You won't need a centerpiece when you place this pork roast at the center of your holiday table. Ask your butcher prep and tie the meat for you, but detailed instructions are also included in this recipe.
- Andouille-Stuffed Pork Chops. Andouille sausage and Cajun seasoning give these pork chops a flavor reminiscent of those that can be found in Cajun delis and meat markets.
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- Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions. The fruit in this dish will help keep the pork tender and sweet. Sliced pears and cipollini onions roast with the pork providing a caramelized accompaniment.
- Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce. This recipe can be prepared and refrigerated the night before, just make sure to bring the tenderloins to room temperature before placing them on the grill.
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- Slow Cooker Apple Stuffed Pork Chops. With only six ingredients and easy prep, these slow cooker pork chops will become a regular on your dinner menu. After cutting a pocket in the pork, use toothpicks to secure the stuffing mixture of Gorgonzola, apple, and sweet onion inside, and then sear the chops on each side.
- Apple Bacon and Blue Cheese Stuffed Pork Chops. Make sure the pork chops you buy to prepare this recipe are thick enough to cut a pocket for the stuffing.
- Baked Stuffed Pork Chops. If you ever have leftover stuffing, these pork chops should be your go-to recipe. This five-ingredient dish comes together is just an hour and serves six.
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