Monday, January 25

Sweet Tart Bread Dressing

Our family loves dressing (where we come from it's called stuffing). Not only do we like it with turkey or chicken, but with pork as well.
Below is a recipe we like using with porkchops. Of course, there's no cavity to stuff the ingredients inside, so we place the mixture in the bottom of a baking dish and layer the browned and seasoned (salt, pepper, and a little clove) chops over top, putting it all in the oven to finish baking about 30 -35 minutes, or until chops are done.

I've also used butterflied pork tenderloin and used some of this stuffing inside. Tie it back together with kitchen string.

NB. The dressing can dry out, so I try and make sure as much of it is tucked beneath the chops. There have been times we've had quite crusty edged dressing (still tastes fine, but abit too crunchy).

These measurements are approximate and makes enough for about 4 servings.

Sweet Tart Bread Dressing

3 Tbsp butter
1 1/2 cups minced, peeled apple
3/4 cup minced celery, including leaves
6 Tbsp minced onion
6 Tbsp minced parsley

1/4 tsp sage
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

1 - 2 tsp grated orange peel
6 Tbsp softened prunes, raisins or other dried fruit, chopped fine

2 cups soft bread cubes (not the already-dried kind)

salt and pepper, to taste

Some liquid -- water or broth to moisten but not drown

(start with 1/4 cup)

Melt butter in skillet. Add apple, celery, onion. Saute. Stir in everything except bread cubes. Add the sauteed mixture to bread, mix and moisten with liquid. Spoon into baking dish. Cover and bake.


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