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After the Holidays, Where's the Stuffing?
Contributed by: Brad Butler on 1/17/2008

After the Holidays, Where's the Stuffing? Keeping Meals Exciting and Economical Year-Round
Hollywood, CA 90028 January 15 2008
Although holiday recipes and tableware have been packed away for another 11 months, there is one favorite holiday ingredient that should remain a key ingredient in consumer pantries year-round: boxed stuffing mix (popularly called dressing).

Traditional boxed stuffing mix offers a wonderful culinary canvas to create appetizing dishes far beyond the holiday season. Consumers who limit their stuffing usage to Thanksgiving turkey are missing out on an array of menu possibilities that range from such comfort foods as Pork Chop and Pear casseroles to more exotic entrees like herb-stuffed Leg of Lamb with Minted Apples.

Adding just a few fresh produce items on hand such as celery, onion and mushrooms can create a quick side dish to complement the flavors of roasted chicken, grilled pork chops or sautéed seafoods.

Versatility, convenience and economy are three of the reasons why working mothers, harried housewives and those pressed for time rely on stuffing as a quick and easy side dish, entrée or dessert option.

In addition to casseroles, stuffing can be shaped and sculpted into loaves and croquettes. It's an indispensable ingredient in creative appetizers like sautéed mushroom quiche hors do' oeuvres. Stuffing can even create a maple yam pie or easy apple crisp. And any stuffing creation can be quickly and easily cooked using a choice of microwave, top of the stove or oven.

For more recipe suggestions, visit www.stuffingrecipes.com and also check out Mrs. Cubbison's Best Stuffing Cookbook. It contains recipes of stuffings for poultry, meats, fish, side dishes and more.

Accompany this recipe with a green salad, a slice of apple pie and a glass of your favorite red wine and you have an easy yet delicious winter supper.

No-Fuss Prune-Stuffed Baked Pork Chops:

4 boneless 1-inch thick pork chops (4-5 ounces each)
One 6 oz. bag Mrs. Cubbison's Seasoned Dressing or Cornbread Stuffin' mix
1/2 cup melted butter or margarine
1/2 cup chopped onions
1/2 cup chopped prunes (dried plums)
3/4 cup apple juice

Preheat over to 350F. Spray a shallow baking dish with non-stick cooking spray and set aside.

Combine the stuffing mix in a large bowl with butter or margarine, onion and prunes. Gradually add the apple juice, blending lightly but thoroughly and set aside.

Rinse the pork chops and pat dry. Heat a large skilled over medium heat. Brown the pork chops in the hot skillet.

Arrange the pork chops in the prepared baking dish and pile the stuffing on top of the pork, evenly dividing the mixture among the chops. Then cover the dish with aluminum foil.

Bake for 40 minutes, or until the pork chops are thoroughly cooked and tender, registering at least 160F on a meat thermometer.

For more information go to www.stuffingrecipes.com or contact Rachelle Bugtong at (323) 938-3300
Leo Pearlstein (LeeassociatesPR@aol.com)
Lee & Associates
145 S. Fairfax Ave., Suite 301
Los Angeles, CA 90036
Phone : 323-938-3300
Fax : 323-938-3305


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CONTRIBUTOR INFORMATION

Brad Butler

Hollywood , CA

Brad Butler has posted 18 stories and 1 comment since joining on 7/10/2007. Brad Butler 's average story rating is 5.
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