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Rye Bread Stuffing for Meat




Source of Recipe


Linda K. Leone...12/2003


Recipe Introduction


This works best with home made black rye bread. Wild mushrooms are best, but any will do. If you can't find a tin of flakes of poultry seasoning, make your own, the flavor is worth it. Pork stock can be made from pork neck bones, if not sold in your area, ask the butcher for bones.


List of Ingredients




1 onion, diced
1 clove garlic, pressed
2 stalks celery, diced
1 C chopped mushrooms
2 T rendered fat
6 C rye bread, cubed
1 tsp poultry seasoning flakes
1 tsp grated nutmeg
salt and pepper to taste
6 ounces prunes, cut in 6 pieces each
1 1/2 C stock



2 eggs

Recipe



Saute onions, garlic, celery and mushrooms in the rendered fat.
Mix bread cubes, sauteed vegetables, seasonings, spices and prunes. Lightly beat the eggs and blend with one half cup of stock. Use more stock for a moister dressing. use left over stock to baste with.
You should have enough dressing to stuff a turkey, or use to stuff smaller fowl, cook any extra in a separate dish for dressing.
Pork; Cut the bones at the backbone side of the ribs, only through the bone itself, at intervals of 2-4 ribs, leaving rest of rib intact. This facilitates rolling the rib. Layer the ribs with stuffing and roll up from small end. Tie in three places to secure and bake at 425 degrees f. for 45 minutes. reduce heat to 350 F. for 45 minutes. Baste with stock occasionally through out cooking.