This has to be one of my favorite recipes. I have used this on boar chops, pork chops and even stuffed chicken breasts. Please note - the persimmons I use are the small, wild ones which grow in southern Indiana and ripen with the first frost. However, my brother who lives in Mississippi and can only get the large persimmons the grocery stores sell, has told me that he has used them and they work great in this recipe and tastes great.
1 (8 1/2 oz) can diced or sliced peaches
1 C persimmons (chopped if using large persimmons, pulp if using Indiana wild ones)
2 T margarine or butter
1 t. baking soda
1/2 C hot water
2 C (chicken flavored is best) stuffing mix
1/2 C peach preserves
2 T Dijon mustard
2 T brown sugar
4 chops/breasts with pocket cut for stuffing
Drain peaches, if using sliced peaches then dice them. Save the syrup. Mix water, margarine and soda in bowl. Add stuffing mix, peaches and syrup, 3/4 C chopped persimmons or 1/2 C persimmon pulp. Mix thoroughly. Fill pockets in meat and place in 13" x 9" baking pan.
Mix preserves, mustard, brown sugar and 1/4 C persimmon pulp (or 1/4 C chopped persimmons). Brush on meat.
Bake at 350 degrees for 60 minutes or until done.
Note : Be sure to use the baking soda in this as the persimmons really do need it.
Enjoy! P.S. This is good with apples used in place of the persimmons, I have even used apples and pineapple preserves with diced pineapple. If using apples and/or pineapple then I also like to add a 1/2 t. ginger and/or cinnamon. Throw in a 1/2 cup chopped nuts (your choice of variety) and you have some great tasting chops and stuffing!
The stuffing left after filling your pockets should be baked in a casserole dish for approximately 30 minutes.
Just Me - Granny D
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