Memeres Holiday Pork Stuffing Recipes

ROASTED PORK STUFFED WITH MOROS

Steps:

• First marinade the pork by combining the 1/4 cup oregano, sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin olive oil, salt and pepper, to taste, and let it stand for 1 hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove it. By making small cuts spread the ham until it is flat then trim into 4 equal rectangular shaped pieces. Discard any excessive fat. Season the meat with marinade and sit for at least 2 hours, refrigerated.
• Soak beans in water overnight. Bring beans, bay leaf, and the 1/2 of pepper to a full boil. Simmer until beans soften then strain and remove pepper. Reserve the water (if necessary add more water to make 4 cups). In a large pan saute 1 tablespoon olive oil, onion, diced pepper, chopped garlic and oregano until translucent. Add the rice, beans, and water and bring to a boil. Season to taste with salt. Reduce heat and cook covered until rice is soft. In a pan saute crushed garlic in the 4 tablespoons of olive oil until brown. Remove the cloves and add them to the rice. Season to taste with vinegar and let stand.
• Preheat oven to 350 degrees F.
• Place the rice in the middle of the ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.

PORK CHOPS WITH HERB STUFFING

Steps:

• Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
• Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
• Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

MEMERE'S MEAT PIE AND MEAT STUFFING

Steps:

• Chop onions and celery and saute until soft.
• Lightly cook pork and drain off grease.
• Add ground beef to pork and cook 5 minutes.
• Transfer meat to deep pan, pot, or Dutch oven.
• Add onions and celery.
• Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
• Drain any grease that has surfaced, and remove from heat.
• Add seasoning, salt, and pepper.
• Add hot water and bread crumbs, and mix well.
• Cover and let stand for 30 minutes.
• While that's standing, preheat the oven to 350°F.
• Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
• Add top crust and seal. Bake until done.

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).

MEMERE'S HOLIDAY PORK STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring pork, onion, and chicken broth to a simmer in a large pot; cook, stirring occasionally to break up large pieces of pork, until pork is no longer pink at the center, about 30 minutes.
• Remove pot from heat; stir in stuffing mix until evenly moistened. Pour mixture into a baking dish with a lid.
• Bake in the preheated oven until stuffing is heated through and flavors are blended, about 45 minutes.

GRANDMA'S THANKSGIVING DRESSING RECIPE

Steps:

• Spray a 8 x 8 inch baking pan with non-stick cooking spray.
• Preheat oven to 350 degrees F.
• In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
• Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
• Mix well until all ingredients are moistened.
• Spread stuffing mixture in prepared pan.
• Bake for 35-40 minutes or until the stuffing is thoroughly heated.
• Keep warm until serving.

MEMERE'S HOLIDAY PORK STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring pork, onion, and chicken broth to a simmer in a large pot; cook, stirring occasionally to break up large pieces of pork, until pork is no longer pink at the center, about 30 minutes.
• Remove pot from heat; stir in stuffing mix until evenly moistened. Pour mixture into a baking dish with a lid.
• Bake in the preheated oven until stuffing is heated through and flavors are blended, about 45 minutes.