 |
the goods 3 cups stale bread, cut into 1 inch cubes 1 granny smith apple 1 cup steamed / cooked chestnuts 6 slices bacon, cubed 1/4 cup olive oil 2 tablespoons balsamic vinegar 1 tspn fresh rosemary 1 tblspn chopped parsley 1 tblspn currants (optional) 1 leek or 1/2 onion, chopped salt and pepper
serve with juniper spiced pork (click here for the recipe) time: 20 minutes active, you will need:
 | |||
|
apple, chestnut and bacon stuffing I made this stuffing to go with a spiced pork loin for the USA network's 'Ready for the Weekend' I cut up some old bread, apple, chestnuts and bacon...some butter, some spice...a little vinegar and oil, maybe some currants and fresh herbs...let it all toast along to a crisp in a skillet and serve it as a bed under juicy, spicy pork tenderloin. mmm! heat the oil over a medium flame in the skillet, add the bacon, apples and leeks and cook until the leeks (or onions) wilt and the bacon fat turns translucent (about 3 minutes). add the bread, chestnuts, herbs, salt and pepper and fry until the bread has browned. lastly, add the balsamic vinegar and currants. toss and serve with spiced pork
| ||||