Yield: 4 servings
Doesn't everybody love stuffing? Here is a novel way to present it—not actually stuffed into the roast but baked alongside in generous mounds.
1 medium apple
(Granny Smith, Braeburn, Ida Red)
2 tablespoons olive oil
2 red bell peppers, chopped
1 medium onion, chopped
1 clove of garlic, minced
6 slices whole-wheat bread
1/4 cup apple juice or cider
1 teaspoon dried thyme
1/2 teaspoon ground mace
1/4 teaspoon freshly ground black pepper
1. Core and chop the apple.
2. Heat the oil in a large skillet and sauté the apple, bell peppers, onion, and garlic for 10 minutes. Remove from the heat.
3. Cube the bread and add to the skillet with the apple juice, thyme, mace, and black pepper.
4. Beat the egg and stir into the stuffing.
5. Form the stuffing into 4 balls and arrange around a pork or poultry roast for the last 45 minutes of roasting time.
By Olwen Woodier
Workman Publishing Co., 2001
Paperback, $ 9.95
Recipe reprinted by permission.
This page created December 2001
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