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Pork Stuffing's picture
  Butter 3 Tablespoon
  Onions 2 Medium, chopped
  Apples 2 , cored, peeled and chopped
  Chopped boiled ham 1⁄2 Cup (8 tbs)
  Chopped ripe olives 3⁄4 Cup (12 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Soft bread crumbs 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Melted butter 3 Tablespoon

Heat the butter in a skillet and saute the onions, stirring occasionally, until they are limp and transparent.
Add the apples and cook 1 minute more.
Combine with the remaining ingredients and mix well.
Generously stuff the roast, then tie at 1 inch intervals around the outside to hold the roast together.
Remove roast from kettle and allow to stand 10 minutes before carving.
Remove the strings and slice through the meat between pockets to yield individually stuffed chop portions.
Roast Potatoes and a fresh green vegetable would be nice additions.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1696 Calories from Fat 1138

% Daily Value*

Total Fat 129 g199.2%

Saturated Fat 51.6 g258.2%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 2482 mg103.4%

Total Carbohydrates 120 g39.8%

Dietary Fiber 25.6 g102.4%

Sugars 50.6 g

Protein 29 g58.5%

Vitamin A 60.5% Vitamin C 79.2%

Calcium 36.6% Iron 53%

*Based on a 2000 Calorie diet


Pork Stuffing Recipe