Roast Pork With Date And Herb Stuffing Recipes

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MOIST AND TASTY PORK STUFFING



Moist and Tasty Pork Stuffing image

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

2 lbs lean ground pork (I like to use 1 lb pork and 1 lb mild sausage) or 2 lbs bulk sausage (I like to use 1 lb pork and 1 lb mild sausage)
2 (14 ounce) packages Pepperidge Farm Herb Stuffing (not cubed not cornbread. I use about one and a half packages.)
1 -2 large onion, chopped
6 celery & leaves, chopped
1 -2 cup water (need enough to cover pork as it cooks)
1 teaspoon Bell's seasoning (may omit)

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

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE AND MUSHROOM STUFFING



Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing image

Yield Serves 12

Number Of Ingredients 12

1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder

Steps:

  • 1. Heat the oven to 400°F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • 2. Remove the skillet from the heat. Add the stuffing and mix lightly.
  • 3. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
  • 4. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
  • 5. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

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