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Heat the oil in
a large skillet. Mix the BREAKFAST
PORK SAUSAGE SEASONING with the pork and fry over medium heat until
brown and cooked, crumbling into small hunks with a spatula as the pork
cooks. Finely chop the onion, celery, and apple while the pork is cooking.
Place the POULTRY SEASONING
in a small bowl and cover with a bit of water to bring out the flavor,
let stand 5 minutes. When all traces of pink are gone from the pork, push
to the side of the pan. If there is more than 2 tsp. of oil in the pan,
drain some off; if the pan is quite dry, add 1 tsp. of vegetable oil.
Toss in the onions, celery, apples, and POULTRY
SEASONING, stir to coat, fry for 1 minute over medium heat, then reduce
heat to low. Add 1/2 cup of stock to the pan, stir up all the browned
bits from the bottom, stir the pork and the vegetables together, and simmer
for 10 minutes. Cube the bread while the vegetables are cooking, then
toss in a large bowl with the pork mixture and nuts (if using), adding
1 cup stock and stirring well. Let cool a bit, then place in the crown
roast, or refrigerate, covered, overnight until ready to use. If there
is not enough room in the roast for all the stuffing, place the extra
in a covered bowl and pop in the oven for the final hour of cooking time.
Serves: 8-10.
Prep. time: 10 minutes.
Cooking time: 1 hour if cooked alone, or as long as the roast takes.
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