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“This stuffing is particularly good with pork. Use a good baking apple for this old favorite such as Granny Smith, Jonathan, Cortland, Empire or Winesap. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
30mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook salt pork until crisp.
  2. Remove from pan and cook celery and onion in fat until vegetables are tender.
  3. Add apples and sugar; cover pan and cook until apples are tender.
  4. Combine bread crumbs, parsley, seasonings and salt pork; mix well.
  5. Add cooked apple mixture and mix thoroughly.

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