Storm the Cassoulet

French Onion Pork Chops

frecnh onion pork


6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese


HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.

COOK and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.

MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Pork Crown Roast



Garlic powder

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs) – have butcher prepare it.

Note:  You need at least 10 ribs to make a circle.

Stuffing of choice (ex. bread stuffing with cranberry, apples, applesauce)

Pork Gravy (add some pork juice)

Bone Booties for the rib bones

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Optional:  ginger ale or apple juice


Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.

Combine garlic powder, and salt and pepper.  Add oil, about 1 cup, and combine.

Take crown roast of pork that the butcher has already prepared. Rub the pork all over with the oil mixture.

Place in a roasting pan. Set aside to bring the pork to room temperature prior to cooking.

Fill the cavity with your stuffing of choice.

Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done.  Baste with a little the juice (or ginger ale or apple juice), if desired.

About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust.

Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Cut off string.  Serve with stuffing and gravy. Garnish with bone booties and watercress, if desired.

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Mom’s Stuffies





Recipe for Stuffed Quahogs:

(serves 8)

4 large quahogs

4 cups water

1 large onion, diced

1 bell pepper, diced

3 cloves of garlic, minced

1/4 cup chouriço, diced

1/4 cup hamburger

2 Tbs. Italian flat leaf parsley, chopped

1/4 tsp. Portuguese Allspice (or Bell’s Seasoning)

1 egg, beaten

1 Heaping Tbs. ground red pepper (or paprika)

5 Portuguese Pop-seco bread rolls (day old)

2 Tbs. olive oil

1/2 stick butter

Optional:  celery, breadcrumbs, red pepper


Preheat oven to 375°F.

Scrub quahogs and then soak in salted water for about 10-20 minutes.

Fill a medium pot with water, bring to a boil.  Add in quahogs. Add in a pinch of salt.    Bring back up to a boil and cover.  Cook until all have opened.  If you find that one will not open, toss it as it was not a healthy clam. Reserve liquid.  SAVE THE SHELLS.

In a 10″ skillet over medium heat add in oil and butter.  To that add in onion and saute until translucent.  Add in bell pepper, saute a few more minutes.  Add in garlic, saute.  Next, add in chouriço, hamburger and parsley, saute.  Allow to cool as you prepare the bread mixture.

In a large bowl tear bread into small pieces.  Cover the bread with the cooking water used for the quahogs.  Push bread down into the liquid completely submerging it.  Allow to sit for a few minutes and then switch the soaked bread to a colander.  Drain out liquid.  Then take handfuls of bread and squeeze out liquid and add back into the bowl.

To the bowl with the bread, add in the quahog meat.  Then add in the sautéed mixture to the bowl.  Finally add in the Portuguese Allspice and mix.  At this point, taste for salt.  Once the seasoning is just right, add in the egg.  Mix until completely combined.

Add the mixture to each shell in a sort of mound.

Sprinkle with a bit of paprika. Place in a pre-heated 375°F oven for 30-45 minutes, depending on size.

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Autumn Harvest Chicken



1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)

5 boneless skinless chicken breast halves

3 tablespoons dried cranberries

3 tablespoons chopped walnuts

1 tablespoon freshly chopped parsley


Preheat oven to 450 degrees F. Spray a 9×13-inch baking pan with cooking spray. Prepare rice as directed on the package.

Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.

Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.

Place chicken in the prepared pan and arrange so pieces don’t touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.

Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

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Cornbread and Sausage Stuffing


  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth


  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
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