STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS
Steps:
- Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
- Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
- In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
- Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
- Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
- On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
- To make the Three-Onion Cherry Jam:
- In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
- When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
THREE-ONION STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Leek Shallot Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 14 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
- In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
- In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
- During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle of oven 1 hour. Bake stuffing, uncovered, 20 to 30 minutes more, or until golden brown.
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
ROAST PORK WITH ONION STUFFING
This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.
Provided by SheCooksToConquer
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
- Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
- Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
- Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
- Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
- Remove roast from pan and cover to keep warm while making gravy.
- Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).
Nutrition Facts : Calories 793.1, Fat 52.5, SaturatedFat 19.9, Cholesterol 201.8, Sodium 190.8, Carbohydrate 15.6, Fiber 1.6, Sugar 4.4, Protein 61.8
CARAMELIZED ONION AND CHESTNUT STUFFING
Categories Egg Onion Side Bake Sauté Thanksgiving Stuffing/Dressing Rosemary Fall Chestnut Parsley Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.
- Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
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CLASSIC TURKEY WITH ONION & SAGE STUFFING - SOBEYS INC.
From sobeys.com
2.6/5 (10)Calories 310 per servingEstimated Reading Time 2 mins
- A rule of thumb to determine turkey size required is to allow 1 lb (500 g) uncooked weight per serving, plus leftovers.
- Preheat oven to 180ºC (350ºF). Position rack in lower third of oven. To make stuffing, melt butter in skillet over medium heat. Cook celery, onion, and sage 3 to 5 min. until softened. Cool completely. In large bowl, combine bread, onion mixture, salt and pepper. Stir in just enough broth to thoroughly moisten bread without sogginess.
- Remove turkey giblets and neck, if there are any, from turkey cavity and place in roasting pan. Pat turkey dry with paper towel. Rub oil, salt and pepper on skin and inside cavity. Immediately prior to roasting, loosely fill turkey cavity with stuffing. Tie legs together with butcher’s twine. Tuck in wing tips. Also, put some stuffing in the neck cavity (there will be leftover stuffing). Pull over neck skin and use skewers to close up cavity.
- Place turkey, breast-side up, in roasting pan fitted with rack. Place leftover stuffing in a covered baking dish or foil packet (a packet is easier to fit into a full oven); set aside.
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5/5 (34)Total Time 1 hrCategory Side DishCalories 101 per serving
- Chop up the onions next, they don’t have to be superfine, coarse onions make for a better tasting stuffing. Place in the bowl.
- And, finally, chop up the chorizo to a fairly coarse grind, either with your fingers, roughly, or in a chopper. Tip into the bowl.
- Add the paprika, salt and some pepper and mix everything up very well, with your hands.The stuffing can be made up to this step the night before, and stored in the fridge, covered.
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- Heat up oil and butter in a large frying pan until butter has melted (addition of oil will prevent butter from burning) and add chopped onion.
- Fry it on a medium heat, stirring from time to time for up to 10 minutes until soft and translucent. Set aside to cool slightly.
- In a large bowl mix together breadcrumbs, sage, fried onion, marmite (if using) and some salt and pepper.
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- If you're using sliced sandwich bread to make the breadcrumbs, use a blender or food processor to make them now. In batches of 2-3 slices tear up the bread and pulse in the processor or blender.
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- Tear the bread into pieces and whizz around in a food processor until it forms breadcrumbs. Transfer to a mixing bowl. See note 1.
- Chop the onion in a food processor until it is very finely chopped (approximately the size of rice grains). Add to the breadcrumbs in the mixing bowl. See note 1.
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