cranberry stuffing

My baked stuffed pork chops are made with tender pork chops and a veggie and cranberry stuffing. It’s a sweet and savory meal at its finest!

Baked Stuffed Pork Chops

lbs boneless pork chops ((1 1/4 inch thick, loin chops))

olive oil

tbsp Ranch Seasoning Mix

paprika

tsp salt

tsp black pepper

butter

onion

celery stalk (diced)

cranberries

carrot (shredded)

bread cubes

chicken broth

Preheat oven to 400˚F.

In a small bowl whisk together the olive oil, Ranch Seasoning and paprika. Set aside.

Carefully cut a pocket into the side of each pork chop (leaving fat side intact). Set aside.

In a skillet over medium heat add the butter and oil. Saute the onion, celery, cranberries and carrot until vegetables are soft, 4-5 minutes. Season with salt. Remove from heat and allow to cool (See Note 1).

Transfer to a bowl and toss with bread cubes, chicken broth and Ranch Seasoning. If mixture is too loose, add a few more bread cubes or use less chicken chicken stock. It should hold together.

Make Stuffing

Salt and pepper both sides of each pork chop. Divide stuffing equally between each pork chop. Carefully spoon stuffing inside each pork chop pocket, being sure not to poke through meat. Place stuffed chops on a lined cookie sheet or in a prepared baking dish (sprayed with cooking spray). Brush the tops of each pork chop with Ranch Paprika paste.

Bake uncovered for 18-20 minutes or until pork chops have reached internal temperature of 145˚F. Be sure to test in thickest part of pork meat. Remove from heat and allow to rest 3 minutes before serving.

Make the Pork Chops

https://content.jwplatform.com/videos/0GyqzlA4.mp4

This sweet-savory cranberry stuffing is prepared with buttery challah bread, fresh herbs, roasted hazelnuts and a sprinkle of Gouda!

Cranberry Stuffing

leeks (white part only), sliced and finely chopped

unsalted butter, divided use

Salt

Black pepper

(16 ounce) loaf challah bread, cut into 3/4” to 1” cubes

Italian seasoning

parsley,

sage

thyme

white pepper

eggs, whisked

chicken stock

maple syrup

hazelnuts,

Gouda cheese

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Preheat your oven to 375°, and lightly mist a 2 1/2 quart baking dish with cooking spray.

Place a skillet over medium-high heat, and add in 2 tablespoons of the unsalted butter. Once melted and the skillet is hot, add the diced celery and chopped leeks, along with a good pinch of salt and pepper, and saute for 5 to 7 minutes, until softened. Set aside for a moment to ever so slightly cool.

Meanwhile, add the remaining 6 tablespoons of butter to a small pan and gently heat until melted.

Add cubed challah bread into a large bowl. Then, spoon into that the celery/leek mixture, the Italian seasoning, the white pepper, the chopped parsley and sage, plus the thyme leaves.

Then, pour in the melted butter, the whisked eggs, the chicken stock, and the maple syrup. Add a couple of good pinches of salt and black pepper. Then, using clean hands, very gently toss the challah cubes to combine them with these ingredients, just until well coated. (Take care not to break up the challah bread cubes too much.)

Add in the hazelnuts and 1 cup of the grated Gruyere cheese, and once again gently mix to combine.

Spoon 1/3 of the stuffing mixture into the baking dish, and sprinkle over 1/3 of the dried cranberries. Add another 1/3 of the stuffing mixture, topping with another 1/3 of the cranberries, repeating this process once more with the remaining stuffing and cranberries.

Top the cranberry stuffing with the remaining 1/4 cup of Gouda cheese, cover with foil, and bake for 30 minutes. Then, uncover, and bake an additional 15 to 20 minutes, until golden-brown and puffed. Allow the stuffing to cool for 5 minutes.

Garnish with a little sprinkle of chopped parsley and thyme leaves, and serve.

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It&#39;s an impressive dish that will make your guests feel special, and it&#39;s a great way to switch things up if you&#39;re tired of the traditional whole-roasted turkey. 

Turkey Roulade with Cranberry and Spinach Stuffing

(1.5kg) turkey breast (, boneless)

Salt and black pepper

bread

tbsp (30 grams) butter

onion (90 grams) (, finely chopped)

celery (60 grams) (, finely chopped)

garlic (5 grams) (, minced)

oz (60 grams) baby spinach

parsley (, chopped)

sage (, chopped)

egg (, beaten)

Salt and pepper

oz (30 grams) dried cranberries

black pepper

Red chili flakes and herbs mix

pan drippings

tbsp (10 grams) flour

Preheat the oven to 350&deg;F (180&deg;C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).

Increase the oven temperature to 375&deg;F (190&deg;C).

In a large skillet on medium high heat, melt 2 tablespoons of butter and add&nbsp; onions and celery. Cook for about 6 minutes, until softened.&nbsp; Add garlic and cook for another minute.&nbsp; Season with salt and pepper.

Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.

In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.

Set aside until ready to use.

Prepare the cranberry and spinach stuffing

Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.&nbsp;

Cover the breast with plastic wrap and pound it to about &frac12; inch (1cm) thickness.

Remove plastic and season with salt and freshly ground black pepper.

Spread the bread stuffing leaving a &frac34; inch (2cm) border all around.

Roll breast into a log.

Use kitchen twine to tie in about 1 inch (3cm) intervals.

Brush the roll with olive oil.

Season with salt, freshly ground black pepper and red chili flakes and herb mix.

Transfer to a parchment paper line baking sheet.&nbsp;

Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160&deg;F (71&deg;C).

Cover and let it rest for 10 minutes before serving.

Prepare the turkey roulade

In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.

Cut off the twine and slice. Serve with gravy and cranberry sauce.

Meanwhile, prepare the gravy.

https://content.jwplatform.com/videos/Pmrh7Gzc.mp4

Still not sure what to prepare for Thanksgiving this year? This Turkey Roulade recipe can be a great choice for your Thanksgiving dinner table whenever you donât need a whole roasted turkey, especially if  Thanksgiving is celebrated in family small gatherings. This Turkey Roulade with Cranberry and Spinach Stuffing looks very impressive and festive, and is quite easy to prepare.

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Top 3 cranberry stuffing recipes from across the web

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Baked Stuffed Pork Chops

Cranberry Stuffing

Turkey Roulade with Cranberry and S...

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