|Math Principles for Food Service|
|by Pamela P. Strianese|
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry.
|STUFFING QUICK LINKS|
Bread Machine Stuffing,
Chestnut Turkey Stuffing,
Holiday Stuffed Turkey,
Stuffed Turkey Breast,
Home Style Stuffing,
Southern Corn Bread Stuffing,
Apricot Cranberry Stuffing,
Cranberry Apple Casserole
Tip: Try loin sausage stuffing for more results.
Results 1 - 7 of 7 for pork loin sausage stuffing
Finely chop the ... don't like spicy sausages; fry up ... using as part of a Sausage based Turkey Stuffing or Dressing, or as a filling for stuffed peppers.
Cook sausage until slightly pink. Drain. Add stuffing, apples, water, ... to sausage. Separate pork loin by cutting pocket ... tomatoes. Yield: 10-12 servings.
Cook sausage until lightly pink; ... set aside. Separate pork into 2 pieces ... and coriander. Spoon stuffing mixture lengthwise over ... grapes. Yield 10-12 servings.
Have butcher cut ... (about 6). Brown sausage and drain. Add ... Combine with egg, stuffing mix, Parmesan cheese, ... covered dish during last 30 minutes.
Start preparation one day in advance. Butterfly the pork loin, splitting lengthwise ... slices and pour on some sauce. This is also good at room temperature.
Preheat oven to ... soup mix, spinach, sausage, bread crumbs, ... on rack, place pork seam side down. ... 180 degrees (well done). Makes about 8 servings.
Preheat oven to ... onion soup, spinach, sausage, bread crumbs, ... (on rack) place pork seam down. Rub ... Makes 8 servings. Salt and pepper, to taste.
top of page