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Old 03-28-2013, 11:51 AM   #11
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When I stuff a tenderloin I dice some apple and onion, saute them a bit in butter with garlic, slivered almonds or crushed walnuts, something green, (even if it's just dried basil), and some panko crumbs. It ends up being just the right amount of stuffing for a pork loin and because everything is small it rolls up well.
A stuffed pork chop though I'd go big. Probably bread instead of panko crumbs. And of course let it hang out for extra stuffing.

The hot dogs sound good though. I think I'll pick up a pillow pack of Smiths hot dogs today!
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Old 03-28-2013, 12:51 PM   #12
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Herb stuffing with granny smiths, onion, celery amd fresh sage. I use butter and apple juice to moisten the stuffing. Make extra on the side.
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Old 03-28-2013, 04:49 PM   #13
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looks delious msmofet
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Old 03-28-2013, 06:29 PM   #14
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Originally Posted by Andy M. View Post
We like to stuff them a spinach and feta cheese stuffing with sautéed shallots and bread crumbs.
THAT sounds delish!
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Old 03-29-2013, 01:07 AM   #15
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Originally Posted by CraigC View Post
Herb stuffing with granny smiths, onion, celery amd fresh sage. I use butter and apple juice to moisten the stuffing. Make extra on the side.


ours is very similar. we start with those ingredients, but then brown and crumble some italian style sweet turkey sausage, add chopped mushrooms, moisten with chicken or turkey stock, and dot the top of the mixture ina baking dish with a generous amount of butter. it's baked at 350 until the top gets crunchy, the apples, shrooms, and veggies are soft and the liquid is fully absorbed.

this is what we make for thanksgiving as a side dish, and then i've used leftovers to stuff things like pork chops or veal breast.

subtract the sausage and add some shrimp or crabmeat, and it's great for stuffing flounder, crabs, lobster, or making baked clams.
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Old 03-29-2013, 08:19 AM   #16
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subtract the sausage and add some shrimp or crabmeat, and it's great for stuffing flounder, crabs, lobster, or making baked clams.
Oh, I have a wicked crab diablo stuffing. I use it for flounder and stuffed, butterflied shrimp. I also like to brine and grill chops that get served with a chunky andouille BBQ sauce. Pork with pork, what could be better!
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Old 03-30-2013, 03:15 PM   #17
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looks delious msmofet
Thank you letscook. The picture is a stuffed and rolled pork loin roast but I use the same stuffing for chops which I have no picture for. But either one gets stuffed and seared in a cast iron pan. Then stick the pan in oven to finish cooking. After meat is removed I make the gravy in the same pan with the fond/drippings.
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