Lena And Roses Thanksgiving Pork Stuffing Recipes

THANKSGIVING-STYLE BBQ PORK CHOPS WITH STUFFING

Steps:

• Heat oven to 350°F.
• Cook chops in skillet on medium heat 4 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
• Place chops in 13x9-inch baking dish. Mix cranberry sauce, barbecue sauce, sugar and mustard. Add to stuffing; mix lightly. Spoon over chops.
• Bake 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

LENA AND ROSE'S THANKSGIVING PORK STUFFING

Steps:

• Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside.
• Brown the ground pork with salt and pepper to taste until cooked thoroughly.
• Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat.
• Add croutons and chicken broth, and stir until blended.
• Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).

COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING

Steps:

• Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
• Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
• Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

MOIST AND TASTY PORK STUFFING

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).

GRANDMA RUTH'S STUFFING

Steps:

• Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
• Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
• In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
• Loosely pack stuffing inside turkey cavity before roasting.