Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil
1 c Diced bacon
2/3 c Chopped onions
1/2 c Chopped celery
2 tb Minced shallots
1 tb Minced garlic
2 Whole apples, cored, sliced,
Grilled and diced (about 1
Cup)
1/2 c Chopped roasted pecans
6 tb Finely chopped parsley
2 tb Chopped fresh sage
Salt and black pepper
4 c Cubed day-old bread
Essence
2 c Chicken stock
1 Rolled lean pork roast,
Unrolled and pounded flat
Between sheets of
Plastic wrap to about
1/2 -inch thickness, about 4-5
Pounds
2 c Mashed potatoes, hot
1 c Garlic reduction (veal
Based)
8 Fried parsnip strips
1 tb Chopped chives.

Preheat oven to 400 degree. In a sauté pan, heat the olive oil. When
the oil is hot, render the bacon until crispy, about 3-5 minutes. Add
the onions, celery, shallots, garlic, apples, pecans, parsley and
sage. Season with salt and black pepper. Sauté for 2-3 minutes. Stir
in the cubed bread and chicken stock. Remove from the heat and cool
completely. Makes 6 cups of dressing. Remove the meat from the
plastic wrap. Season pounded pork with Essence. Spread the dressing
evenly over the pork. Using butchers twine, tie the stuffed pork.
Place the pork on a roasting pan, seam side down. Season the outside
with Essence. Roast for 55-60 minutes, or until the meat is brown and
the juices run clear.

Yield: 6 cups of dressing, 6-8 main course servings of the roulade

ESSENCE OF EMERIL SHOW #EE2415

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