A local, favorite restaurant was good enough to share its pork roll stuffing recipe with me some years back. The ingredient list is long: olive oil, onion, garlic, craisins, raisins, sun-dried cherries, apricots, blueberries and currants; fresh ginger, white wine, and a mix of savory and sweet spices, all cooked together and cooled before being used as a stuffing. The resulting stuffing in a pork roast is fabulous. I think it would lend itself well to stuffing in a roast that was to be rolled and sous-vided.
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A local, favorite restaurant was good enough to share its pork roll stuffing recipe with me some years back. The ingredient list is long: olive oil, onion, garlic, craisins, raisins, sun-dried cherries, apricots, blueberries and currants; fresh ginger, white wine, and a mix of savory and sweet spices, all cooked together and cooled before being used as a stuffing. The resulting stuffing in a pork roast is fabulous. I think it would lend itself well to stuffing in a roast that was to be rolled and sous-vided first.
