- 3 cups cubed corn bread (bought or home made)
- 1 tbsps butter
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup dried cranberries
- 3/4 cup chicken broth
- 1 egg
- 1/4 cup finely chopped pecans -optional
Put the cornbread cubes on a baking sheet and put into a 325 degree oven for about 25 minutes or until toasted and dry. Remove.
Put the cornbread into a large bowl,
In a small pan, melt the butter. Saute the onion and celery until soft. Remove and add to cornbread.
Add all the rest of the ingredients and mix well. If cornbread does not break down enough, use a potato masher.
1 approx 2 lbs pork loin – butterflied (see video)
Once pork is butterflied, salt and pepper the pork. Put the stuffing on top, spreading it out and press down. From the short side, roll the pork loin tightly. Tie with string in 4 places.
In a large pan, melt 1 tbsps butter and 1 tbsp oil. Brown the pork loin on all sides.
Remove the pork. Put it into a baking pan and put into a 350 degree for about 40-45 minutes or until internal temp is 160 degrees. Remove, tent with foil and rest 10 minutes.
- 2 cloves garlic minced
- 1-1/4 cups white wine
- 1-1/4 cups whole berry cranberry sauce
- 1/2 tsp sage
- 1/2 tsp thyme.
Saute garlic in 1 tbsp oil for 3-4 minutes. Add the wine and cranberry sauce, whisk to combine.
Cook until thickened and reduced by about 1/2. Add the sage and thyme. Hold till ready to serve.