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Apple and pork stuffing
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Brochettes of pork with rosemary
Chow yuk
Coriander-pepper chops
Crown roast of pork with stuffing
French garlic sausages
Grilled pork chops with red onion marmalade
Honey- mustard pork roast
Oven pork chops
Pork and winter squash stew
Pork scallopines with puree of chestnuts
Pork spareribs
Pork tenderloin with balsamic-cranberry sauce
Pork tenderloin with raisin sauce
Roast loin of pork with prunes
Stir-fried pork tenderloin
Quick pork cassoulet
Stir-fried pork tenderloin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

APPLE AND PORK STUFFING

For the Crown Roast of Pork.
Use about half of the stuffing to fill the crown roast of pork, and bake the rest in a shallow baking dish until a meat thermometer registers 155 degrees.
Serves 10

2 tablespoons vegetable oil
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
3 large eggs, beaten to blend
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 cup canned beef broth


Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan large enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.


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