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Steps
1
Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
2
Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread
crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
3
Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.
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The stuffing will be dry when you put it in the baking dish, but the juices from the pork add lots of moisture. If you wish to bake the stuffing separately, use a 14-ounce can of broth instead of 1 cup.
Cut the prep time in this recipe by using purchased stuffing. Melt 1/2 cup butter or margarine, and heat 1 cup chicken broth. In a large bowl, toss butter and broth with 8 cups herb-seasoned bread stuffing cubes (from 14-ounce package). Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Continue with step 3.
To make the bread crumbs a day ahead, place bread slices in a single layer on wire rack and let dry at room temperature.
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Nutrition Facts
Serving Size:1 Serving
Calories
450
Calories from Fat
200
Total Fat
22g
Saturated Fat
10g
Cholesterol
95mg
Sodium
710mg
Total Carbohydrate
35g
Dietary Fiber
2g
Protein
28g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 3 Lean Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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