|Smoked Pork Chop with Sausage Dressing|
|Crown Roast of Pork|
|Pork Sausage Dressing|
When cooked through, I removed it to a bowl and added about two cups of Potato Buds alternately with a 1/2 pint of heavy cream and the mushroom water. I kept adjusting until I had the right consistency and proportion of meat/potatoes for dressing. Using Buds is a time/labor savor, and assures that the dressing is smooth. I adjusted the salt and reheated in a 300f oven for about 40 minutes before packing it in the car and traveling down the road to grandmas house.