12-25-05 very good, i couldn't find the dried apples so used fresh
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.
2 tablespoons vegetable oil
1 1/4 cups chopped celery
1/3 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 (about) canned beef broth
Heat oil in heavy medium skillet over medium heat. Add celery and
sautT until tender, about 3 minutes. Add shallots and garlic; sautT
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
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