Memeres Holiday Pork Stuffing Recipes

Steps:

• Chop onions and celery and saute until soft.
• Lightly cook pork and drain off grease.
• Add ground beef to pork and cook 5 minutes.
• Transfer meat to deep pan, pot, or Dutch oven.
• Add onions and celery.
• Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
• Drain any grease that has surfaced, and remove from heat.
• Add seasoning, salt, and pepper.
• Add hot water and bread crumbs, and mix well.
• Cover and let stand for 30 minutes.
• While that's standing, preheat the oven to 350°F.
• Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
• Add top crust and seal. Bake until done.

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).