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Apple Stuffing for Pork Loin Roast

Wednesday, 03 February 2010

Description

Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Ingredients

At a glance

Cuisine

American

Ingredient

Fruit

Cooking Method

Sauté

Difficulty

Easy

Heat Level

Chile

Jalapeño

Meal/Course

Side Dish

Makes

5 cups

3 cups prepared stuffing mix
1 cup apple cider
2 tablespoons unsalted butter
3/4 cup chopped celery (about 2 ribs)
1/2 cup chopped yellow onion (1 small onion)
1 tart apple (Granny Smith), cored and finely chopped
1 jalapeño chile, seeded and finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 tablespoon minced fresh flat leaf parsley
1/2 teaspoon coarse kosher salt
1 teaspoon cracked black pepper

Methods/steps

In a medium skillet over medium-high heat, melt the butter. Add the celery and onion; sauté for 5 minutes. Add the chopped apple and minced jalapeño; cook until the apple is tender, about 5 minutes. Season with thyme, rosemary, parsley, salt, and pepper. Remove from heat.

Prepare the stuffing according to package directions, substituting apple cider for an equal amount of water. Stir in the sautéed fruit mixture and stir to combine. Allow the stuffing mixture to cool completely. (The stuffing may be prepared 1 day ahead and held refrigerated.)

Yield: About 5 cups
Heat Scale: Mild

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