For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg. Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
Fruit-Stuffed Pork Roast With Apples | Better Homes & Gardens
Cook, covered, until apples are tender, about 15 minutes;
Apple stuffing for pork roast. 2 pounds ground pork 1 cup plain dry breadcrumbs 4 ounces dried apples, chopped 3 large eggs, beaten to blend 1/3 cup chopped fresh parsley 2 teaspoons crumbled dried sage. Add onion and cook for a few minutes until soft. Remove roast from oven and turn rib ends up.
When the pork has roasted for 1 hour, remove from the oven and turn the roast over so the rib ends are up. Add the apples, onion, spices, salt and pepper, and cook until soft, about 15 minutes. Saute the onion, apples and sage until softened, about 10 minutes.
Melt the butter in a large skillet over medium heat; Stir in the cooked apples and onions and season. The concept pork and apples is a classic combination, but until.
Heat butter in a small frying pan over medium heat. Heat the oven to 450 f. Stir in bread squares and parsley.
Set oven rack in lower third of oven. In a large bowl, combine the bread crumbs, chicken broth, egg and butter. Add the dried apples, pecans, sherry, and salt and pepper to taste.
Place stuffing mix into a medium bowl, pour over 1/2 cup of the cider (reserve. Stir in bread cubes, apple juice, egg, poultry seasoning, 1 teaspoon salt, and 1/4 teaspoon pepper.
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