Artichoke and Mushroom Stuffing Recipe at MyDish

Artichoke and Mushroom Stuffing

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Method

  • 1. Heat the butter and oil in a skillet over medium heat. Add the green onions and garlic and cook until the onions are tender
  • 2. . Stir in the stock, artichokes, mushrooms, parsley and black pepper and heat to a boil.
  • 3. Remove the skillet from the heat. Add the stuffing and mix lightly
  • 4. Heat the oven to 400°F. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. (The remaining stuffing can be baked in a covered casserole during the last 15 minutes of roasting.)
  • 5. Season the pork with additional salt and black pepper and the garlic powder. Place the pork in a roasting pan.
  • 6. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

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    Ingredients

    • ¼ cup butter. cut into pieces
    • 1 tbsp sunflower oil
    • 3 green onions. chopped
    • ½ tbsp minced garlic
    • 1 can Heinz Chicken Soup
    • 1 cans (14 ounces each) ) artichoke hearts. drained and chopped
    • 1 cans (14 ounces each) sliced mushrooms. drained
    • 1 tbsp chopped fresh parsley
    • to taste salt and pepper
    • 1 package Seasoned Stuffing
    • 4 pounds center-cut boneless pork loin roast. butterflied
    • 1 tsp Garlic powder

    By Views 669  Added Tue May 5 2009


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