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Reviewed: Nov. 22, 2007

No one here really liked this stuffing. Meat was good

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pickeringmom

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Pickering, Ontario, Canada
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Reviewed: Nov. 19, 2007

I used a pork sirloin and it was great. I love this recipe because it's very forgiving if you don't have exactly everything on hand.

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I have used a very similar recipe for years. But added dried cherries and raisins - cut out celery and added a little extra butter. I usually make more stuffing and cook in separate pan - the reason for extra butter - otherwise is way too dry. But the raisins and cherries add extra sweetness. Can also place some cherries on top of the roast as it bakes. All in all a very good and easy recipe. My family loves it. I think one of the best things about cooking is that you can make small changes to recipes - just have fun and experiment - it it turns out bad - you dont do it again but sometimes - you make a wonderful discovery and everyone loves it. Then you have your "family" recipe. But this is well worth trying.

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LIBRAGIRL


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Reviewed: Apr. 16, 2006

I was not too impressed with this recipe. The liquid was soaked up long before I finished adding the 5 cups of breadcrumb. The bread diluted the flavor of the apples and spices so much that it was rather bland. If I make this again, I will experiment heavily - more flavorful fruits, less breadcrumb, and some complimentary spice rub on the roast, perhaps.

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Wuxxler

	Cooking Level: Expert Home Town: Staten Island, New York, USA Living In: Loganville, Georgia, USA
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Reviewed: Mar. 14, 2005

This recipe was pretty good. I made the following changes. I used two apples, and saute'd with the onion and celery, added spices and applesauce. I then poured this mixture over the breadcubes, in the crockpot. I added 1 1/2 cups of chicken broth and cooked on high for 2 hours and then low for 2 hours. This was delicious! It was great for my family to have stuffing with Pork Roast, they LOVE stuffing!

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KITKAT7


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Reviewed: Jan. 19, 2005

Let me start by saying, the pork was very good, moist and tender and the stuffing inside was great. Some ideas to help yours turn out better would be, to turn the roast over half way through baking for more even cooking, and if you have left over stuffing you are best to add more liquid to it, put it in a separate pan, and cover it. Our extra stuffing was really dry, but the stuffing rolled inside was good.

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MISSER17


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Reviewed: Dec. 27, 2004

This was the FIRST time I made homemade stuffing, and this recipe was DELICOUSE! I kinda tweaked it though..I only used fresh ground pepper, and poultry seasoning as my spices, I didn't use the cranberry's..and I added raisons..and toasting the bread 1st in toaster was a great tip!

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DSSAMMY


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Reviewed: Jun. 9, 2004

Use dry CUBED bread instead of bread crumbs for a proper stuffing mix - my error! I've since doubled the clove and cinnamon measurements for a sweeter mix. Thanks to all that have tried it and reviewed it!

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Chris Hatin


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Reviewed: Feb. 16, 2004

I used most of the ingredients for this dish, eliminating the bread crumbs and applesauce. Used more diced apple and fresh ginger. Before stuffing the roast, I sprinkled the inside with cracked peppercorns, then stuffed and tied it. Prior to adding to the pan, I roasted seasoned potato and carrots for about 1/2 hour. Then added the roast and cooked for about 1 hour at 350 degrees. It turned out moist and flavorful.

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lornat

	Cooking Level: Expert Home Town: Meriden, Connecticut, USA Living In: Wallingford, Connecticut, USA
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Reviewed: Dec. 21, 2003

Keep in mind that I am no chef! This receipe sounded great, the meat came out very good and tender, but the "stuffing" not so well. Not sure if the 5 Cups of bread crumbs was a typo or not but I could only get in 2 1/2 cups and it was very bland I think it would be better with a lot less bread crumbs like less than a cup.

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FRANK21_1981


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