I am spending hours roasting a pork shoulder to have the pulled pork for tamales on Sunday. I wanted something more than my usual boiled parsley potatoes to go with it. Stuffing came to mind. However, my thanksgiving stuffing is enough for a crowd and it has been a while since I’ve used instant stuffing. Since this will be for pork I am using cornbread and I have reduced the proportions, because this is just for the three of us.
I always cook my dressing separate from the meat, but I do like it to have the meaty flavor. My solution for the pork roast was to use some of the pan liquid from the slow roasted pork.
The pork is roasting at 300°, so put the stuffing in 30 minutes before the pork is done and then crank up the temperature up to 375° after you take the pork out. Bake the stuffing another 10 minutes while the pork is resting (or at 350° for 30 minutes, if you have a second oven).
Karl’s Corn Bread Stuffing for Pork Roast
1 Tbs. reserved pork lard or butter
1 small onion, chopped
2 stalks celery, chopped
8 cloves garlic, to taste
1 Granny Smith apple, peeled and chopped coarsely
½ tsp. thyme
½ tsp. rubbed sage
¼ tsp. rosemary
Salt and pepper, to taste
3-4 cups cubed and dried bread (cornbread mixed with sourdough)
1 egg, beaten
1 Tbs. parsley
1½ cups de-fatted pork pan liquid or chicken broth
1. Heat pork lard (or butter) over medium-high heat on a large pan and sauté the onions and celery until softened.
4. Add the apples and garlic and sauté two or three minute more.
5. Mix in the herbs, salt & pepper and sauté for another minute.
6. Put the bread, parsley, and eggs In a large bowl.
7. Add vegetable mixture and pan licuid or chicken broth to the bowl and mix well.
8. Pour into a Pam-ed casserole dish and bake for 30-40 minutes.