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Picnic Shoulder With Corn Bread Stuffing Recipe
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Croutons||1 1⁄2 Cup (24 tbs)|
|Corn bread crumbs||1 Cup (16 tbs) (Day Old)|
|Hot water||1⁄4 Cup (4 tbs)|
|Picnic shoulder||5 Pound, boned and sewed on two sides (Cushion-Style, 1 Shoulder, 3 To 5 Pound)|
Serving size: Complete recipe
Calories 4126 Calories from Fat 1713
% Daily Value*
Total Fat 191 g293.8%
Saturated Fat 78.1 g390.6%
Trans Fat 0 g
Cholesterol 1595.3 mg
Sodium 4255.6 mg177.3%
Total Carbohydrates 106 g35.5%
Dietary Fiber 9.5 g38.1%
Sugars 3 g
Protein 468 g935.2%
Vitamin A 64.9% Vitamin C 76.7%
Calcium 36.3% Iron 193%
*Based on a 2000 Calorie diet
Saute onion in butter or margarine until tender and transparent.
Add celery, parsley, salt, sage, croutons and corn bread crumbs.
Stir in hot water.
Season pork shoulder inside and out with salt and pepper.
Fill pocket of meat with stuffing and close with skewers and thread.
Place shoulder, fat side up, on rack in uncovered roasting pan.
Roast until meat thermometer registers 160° (40-45 minutes per pound) or until done.