Tuesday, January 24, 2012

Pork Roast and Cranberry Dressing by Sandra Lee


What do you think of Sandra Lee? When we had the Food Network I always made sure that I watched her show. Is it still on? I know that I see her cookbooks all over the place. This recipe sounds great and it will be the next Pork Roast that I cook.  I love that this can be used in the slow cooker. We do not like stuffing mixes so I will have to come up with something else. Let me know if you make this. I"ll have a picture soon!

Pork Roast and Cranberry Dressing - Entree

Prep 15 minutes 
Cook 5 to 6 hours (Low) Stand 15 minutes 
Makes 6 servings

Ingredients

1 1⁄2 cups frozen chopped onions
2 stalks celery, chopped
1 3-pound boneless pork shoulder roast
2 tablespoons Montreal steak seasoning
1 can (16-ounce) whole cranberry sauce
1⁄2 cup dry white wine
1 cup vegetable broth
1⁄4 cup butter
1 box (6-ounce) pork stuffing mix
3⁄4 cup sweetened dried cranberries

Directions

1. In a 5-quart slow cooker, combine onions and celery. Sprinkle roast with steak seasoning; place on vegetables in slow cooker. In a medium bowl, stir together cranberry sauce and wine until combined. Spoon over roast in slow cooker.

2. Cover and cook on Low heat setting for 5 to 6 hours.

3. Transfer roast to a cutting board; let rest for 10 minutes before slicing.

4. Meanwhile, in a medium saucepan, over high heat, bring vegetable broth and butter to a boil. Stir pork stuffing mix and dried cranberries into pan. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.

5. To serve, mound some stuffing on center of plate. Spoon a portion of celery, onions, cranberries, and accumulated juices from slow cooker over stuffing. Top with sliced roast.

Permission given to post this Excerpt from the book, Sandra Lee Semi-Homemade Money Saving Slow Cooking, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com
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