Recipe #3650
Pineapple and Pork Stuffing
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
10 to 12
servings
servings
| Category: | Marinades and sauces |
| Subcategory: | Stuffings |
| Source: | Metro |
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Recipe ingredients
- 3 cloves of garlic, finely chopped
- 1 leek, minced
- 1 lb. (450 g) ground pork
- 1 cup (250 mL) cooked rice
- 1 egg*, beaten
- 1/2 cup (125 mL) fresh parsley, chopped
- 2 Tbsp. (30 mL) fresh sage, chopped
- 9 oz. (540 mL) can of pineapple chunks, not drained
- Salt and pepper to taste
Preparation
In a casserole, brown the garlic and the leek in a butter-oil mixture for about 2 minutes.
Add the pork and cook until it loses its pink tinge.
Add the rice, egg, parsley and sage and stir while cooking about 2 to 3 minutes.
Remove from heat and add the pineapple, salt and pepper. Let cool completely and store in the refrigerator until it is time to stuff the fowl.
Suggestion
Rather than stuff the fowl, you might reheat the stuffing in a baking dish. The internal temperature of the stuffing must reach at least 165°F (74°C).* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Tenderloin of Pork with Pineapple- Microwave
- Pineapple Ginger Pork Brochettes
- Pork Chops with Apricot Stuffing
- Pork Chops with Apricot and Cheddar Stuffing
- Pork with Apple Stuffing
- Ground Pork Steaks with Pineapple
- Pineapple Sauce for Pork
- Pumpkin with Pork Stuffing
- Pork Chops with Apples and Pineapple
- Barbecued Pork Chops with Pineapple and Lime
Pork Chops with Apricot and Cheddar Stuffing
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