Recipe: Apple and Pork Stuffing for Crown Pork Roast

APPLE AND PORK STUFFING

2 T vegetable oil
1-1/4 c chopped celery
1/3 c chopped shallots
1 T minced garlic
2 pds ground pork
1 c plain dry breadcrumbs
4 oz dried apples, chopped
3 large eggs, beaten to blend
1/3 c chopped fresh parsley
2 t crumbled dried sage
2 t salt
3/4 t ground black pepper
1/4 t ground allspice
1 c (about) canned beef broth

Heat oil in heavy medium skillet over medium heat. Add celery and saute until tender, about 3 min.
Add shallots and garlic; saute until shallots are tender, about 2 min. Transfer mixture to large bowl.
Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer
remaining stuffing to 8-1/2x4-1/2x2-1/2-inch loaf pan. Cover with foil. Bake stuffing in pan
alongside roast during last
1 hour of cooking until thermometer inserted into center registers 155 F, about 1 hour.
Invert stuffing in pan onto platter. Slice stuffing and serve with roast.
From the pages of BON APPETIT
AN OLD-FASHIONED CHRISTMAS.