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Old 11-30-2011, 05:49 PM   #21
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Shrimp boiled in Old Bay, and, umm, something else. I may have to go spelunking again.

Ha! It paid off. Having some fine vintage black beans and rice with the shrimp.
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Old 11-30-2011, 06:47 PM   #22
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Stuffed pork chop, pan gravy and stuffed butternut squash (granny smith, butter, raisins, dried cherries, walnuts, brown sugar, nutmeg and cinnamon)

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Old 11-30-2011, 06:52 PM   #23
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Originally Posted by msmofet
Stuffed pork chop, pan gravy and stuffed butternut squash (granny smith, butter, raisins, dried cherries, walnuts, brown sugar, nutmeg and cinnamon)
Oh, does that look scrumptious, MsM!!!
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Old 11-30-2011, 06:55 PM   #24
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Oh, does that look scrumptious, MsM!!!
Thank you DL
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Old 11-30-2011, 07:04 PM   #25
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Originally Posted by msmofet View Post
Stuffed pork chop, pan gravy and stuffed butternut squash (granny smith, butter, raisins, dried cherries, walnuts, brown sugar, nutmeg and cinnamon)
MsM, that looks delish! Love the combination of flavours they all go so nicely with pork. Your pan gravy looks rich and tasty!
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Old 11-30-2011, 07:07 PM   #26
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Just as a follow-up, meatloaf using leftover stuffing as the bread filler is really, really good!

I added some more poultry seasoning to enhance the flavor. It was a home run!
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Old 11-30-2011, 07:13 PM   #27
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Just as a follow-up, meatloaf using leftover stuffing as the bread filler is really, really good!

I added some more poultry seasoning to enhance the flavor. It was a home run!
I used to make a meatloaf that actually was filled with stuffing. You made a meat "crust" in a loaf pan on all sides and bottom. Then you filled it with stuffing. The recipe called for the packaged kind, but I always used leftover stuffing from a turkey. Then you put the rest of the meat on top and sealed it well. I used to put a mushroom sauce over it. I stopped making it when DH was diagnosed with celiac. But I could always use gluten free bread in the stuffing.
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Old 11-30-2011, 07:13 PM   #28
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Originally Posted by Zhizara
Just as a follow-up, meatloaf using leftover stuffing as the bread filler is really, really good!

I added some more poultry seasoning to enhance the flavor. It was a home run!
I will have to remember that! What a good idea.
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Old 11-30-2011, 07:15 PM   #29
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Stuffed pork chop, pan gravy and stuffed butternut squash (granny smith, butter, raisins, dried cherries, walnuts, brown sugar, nutmeg and cinnamon)
The sauce looks wonderful, and a really nice brown color on your pork!
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Old 11-30-2011, 07:18 PM   #30
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MsM, that looks delish! Love the combination of flavours they all go so nicely with pork. Your pan gravy looks rich and tasty!
Thank you LP. We didn't really like the butternut because it was so bland. Next time I will use the same stuffing but put it in an acoorn squash.

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I used to make a meatloaf that actually was filled with stuffing. You made a meat "crust" in a loaf pan on all sides and bottom. Then you filled it with stuffing. The recipe called for the packaged kind, but I always used leftover stuffing from a turkey. Then you put the rest of the meat on top and sealed it well. I used to put a mushroom sauce over it. I stopped making it when DH was diagnosed with celiac. But I could always use gluten free bread in the stuffing.
That sound fantastic. Was it a red or brown mushroom gravy?
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