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Apple and Pork Stuffing Recipe

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This recipe for Apple and Pork Stuffing, by , is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Rice


2 T vegetable oil
1 1/4 c. chopped celery
1/3 c. chopped shallots
1 T minced garlic
2 lbs. ground pork
1 c. plain dry breadcrumbs
4 oz dried apples chopped
3 large eggs, beaten to blend
1/3 c. chopped fresh parsley
2 tsp crumbled dried sage
2 tsp salt
3/4 tsp ground black pepper
1/4 tsp ground allspice
1 c. (about) canned beef broth

Heat oil in skillet over medium heat. Add celery and saute until tender, about 3 minutes. Add shallots and garlic; saute 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. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155,

Invert stuffing in pan onto platter. Slice stuffing and serve with roast.

Number Of Servings:
Number Of Servings:




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