 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Johnston County Crown Pork Roast With Cranberry Stuffing Ingredients:
1/4 cup butter or margarine |
1 cup chopped celery |
1 cup chopped onion |
1 (16-ounce) package herb-seasoned cornbread stuffing mix |
2 cups chicken broth |
1 (16-ounce) can whole berry cranberry sauce |
1 cup chopped pecans |
Directions:
1. Melt 1/4 cup butter in a large Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender.
2. Stir in stuffing mix and remaining ingredients, stirring just until mixture is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased 11- x 7-inch baking dish.
3. Bake, covered, at 325° for 30 to 35 minutes or until thoroughly heated. Serve stuffing with pork roast.
4. Note: For testing purposes only, we used Pepperidge Farm Corn Bread Stuffing.
|
|