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Pork Chop and Corn Stuffing Bake

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1 cn Campbell’s Golden Corn Soup

1/4 c Celery, finely chopped

1/4 c Onion, finely chopped

1/2 ts Paprika

1 1/2 c Corn bread stuffing

4 Pork chops, boneless 3/4″

Thick 1 tb Packed brown sugar

1 ts Spicy brown mustard

Combine soup, celery, onion, paprika and stuffing.
In 9″ greased pie

plate, spoon stuffing mixture.
Arrange chops over stuffing mixture; press lightly into stuffing.
Combine sugar and mustard; spread evenly over chops.
Bake at 400 deg.F.
30 minutes or until chops are fork tender.

Portuguese Potato & Giblet Stuffing

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2 md Onions, chopped

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history.
Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings.
From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/15/92.
Posted by Stephen Ceideberg; February 17 1993.

Turkey with Fruit Stuffing

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2 Boneless half turkey breasts

1 pk Pitted dates (10 ounces)

1 pk Dried apricot halves (6 oz)

1 c Walnut pieces

2 c Water

1/2 ts Ground cinnamon

1/4 ts Ground black pepper

1/4 ts Ground ginger

1/4 ts Ground nutmeg

1/4 ts Ground cloves

Cut 3 parallel, lengthwise, 1-inch deep slits in each turkey breast half.
Place turkey breast halves flat in a buttered roasting pan.
Cut dates in thirds.
Cut apricot halves in fourths.
Combine dates, apricots and remaining ingredients in saucepan.
Heat, stirring constantly.
Simmer 2 minutes, stirring.
Cool slightly. Fill slits in turkey with fruit mixture.
Roast in preheated 325-degree oven 2 hours.
Cut each breast half in 6 slices.
Makes 12 servings.

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