"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Stuffing for Crown Roast of Pork Recipe

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This recipe for Stuffing for Crown Roast of Pork, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 1, 2008


6 bacon slices, in 1/2 inch pieces
1/2 cup chopped onion
1/2 cup chopped celery
3-4 cup fresh white bread crumbs
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1/4 teaspoon thyme leaves (dried)
1/2 teaspoon poultry seasoning
1 1/2 cup chopped pared apple
1/4 cup butter or margarine

Cook bacon until crisp. Crumble and set aside. Pour off all but 2 tablespoons bacon fat from skillet. Add onion and celery; saute, stirring until tender. Remove from heat. Add rest of ingredients. Toss lightly to combine well.

Moisten with water or broth if needed.

Dressing can be used with pork chops or tenderloin.




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