PORK TENDERLOIN WITH STUFFING
For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.
Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
- In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
- Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING
Categories Onion Pork Side Bake Thanksgiving Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 15
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.
MEMERE'S MEAT PIE AND MEAT STUFFING
My grandmother makes this every year as a Thanksgiving stuffing, while the meat pie version is rarer. Both dishes are out of this world--two of my favorite things to have! I've always wanted to make this and actually watched her make it once, but I couldn't remember the recipe. Then, one day, when I was flipping through New McCall's Cookbook (an excellent volume), I saw her recipe stuck in one of the pages. Enjoy!!
Provided by GourmetChris
Categories Savory Pies
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1027.8, Fat 61.1, SaturatedFat 20.3, Cholesterol 173.9, Sodium 863.3, Carbohydrate 59, Fiber 3.6, Sugar 4.4, Protein 56.7
MOIST AND TASTY PORK STUFFING
This is the stuffing that has been passed down in our family. No turkey is complete without this tasty addition. I've seen these ingredients in other stuffing recipes, but they call for cooking the sausage in a fry pan. My sister and I agree that this method makes a more moist stuffing.
Provided by 4inLeo
Categories Pork
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 390.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 1, Sodium 1578.8, Carbohydrate 77.5, Fiber 3.4, Sugar 9, Protein 11.1
PEAR STUFFING FOR TURKEY
I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings (8 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts :
MEMERE'S HOLIDAY PORK STUFFING
My grandmother made this savory, Canadian-based stuffing every Thanksgiving and Christmas. It's the only stuffing I know and I can't have the holidays without it!
Provided by WorkingMom
Categories Side Dishes
Time 1h25m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 35.8 g, Cholesterol 61.1 mg, Fat 14.6 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.2 g, Sodium 1316.1 mg, Sugar 2.8 g
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