Apple and Pork Stuffing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 2 tablespoons vegetable oil
- 3/4 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1/4 teaspoon ground allspice
- 2 teaspoons salt
- 2 pounds ground pork
- 1/3 cup chopped fresh parsley
- 3 large eggs, beaten to blend
- 1 1/4 cups chopped celery
- 1/3 cup chopped shallots
- 1 cup plain dry breadcrumbs
- 4 ounces dried apples, chopped
- 2 teaspoons crumbled dried sage
- 1 cup (about) canned beef broth
- Carbohydrate 17 g(6%)
- Cholesterol 121 mg(40%)
- Fat 24 g(37%)
- Fiber 2 g(8%)
- Protein 19 g(39%)
- Saturated Fat 8 g(40%)
- Sodium 409 mg(17%)
- Calories 366
Preparation 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, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing. Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. 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.
Preparation 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, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing. Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. 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.
