Cranberry Stuffing for Pork Chops or Portobello Mushrooms

Ingredients

• ¾ pkg seasoned croutons
• 2 slices bread , crusts removed
• ½ onion , chopped
• 1 stalk celery , chopped
• 2 T butter
• 1 T olive oil
• stems from Portabellos , chopped
• 2/3 C dried cranberries
• 1-2 C vegetable or chicken broth
• 1 T fresh sage , chiffonade
• 1 T fresh parsley
• salt and pepper

Instructions

1. Preheat oven to 350°F degrees. Place croutons and bread slices in food processor and pulse until you have large crumbs. Set aside. Sauté onion and celery in 1 T butter and 1 T olive oil. If you are using mushroom stems, add those with the dried cranberries once the onion is translucent. Sauté all until soft and add the fresh herbs right at the end. If you do not have access to fresh herbs, cut the amount to 1 t for each, use dried and add those when you add the craisins. Stir in 1 T butter, bread mixture and broth until slightly more moist than you want it to be when it’s done.
2. To use in pork chops: Slice lengthwise to bone and stuff. It is OK if the stuffing is coming out of the edge a little. Season the chops and bake to an internal temp of at least 165 degrees.
3. To use in portabello mushroom caps: Marinate caps (for each one) in the following for at least 20 minutes: 2 T Balsamic Vinegar 1 T Rice Wine Vinegar 1 T Olive Oil 2 cloves Garlic Salt & Pepper Turn the caps so the smooth side is down and mound the stuffing onto the cap. Cook to an internal temp of at least 165 degrees.
4. To use as a side dish: Place in a baking pan and bake to 145 degrees or to desired crispness.