Apple and Pork Stuffing

Apple and Pork Stuffing
Apple and Pork Stuffing
This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy . Part of the terrific stuffing is used to fill the crown roast of pork, and the rest is baked alongside. But if you are making the stuffing to go with other meats, simply bake all of it in a shallow baking dish until a meat thermometer registers 155°F.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 10
Fruit Pork Vegetable Side Bake Stuffing/Dressing Apple Fall Bon Appétit
  • 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.

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