Thursday, September 25, 2014

Pork and Apple Pot Pie with Stuffing Topping

Apples, Apples everywhere!! I always need a new apple recipe in the Fall!

1lb boneless pork, sliced into bite sized cubes
2 TB olive oil
salt and pepper to taste

3 apples, chopped
2 ribs celery, chopped
2 large carrots, sliced
1 small sweet onion, chopped fine
1 TB butter

2 red potatoes, diced
1 cup fresh or frozen green beans

1 cup unsweetened apple cider
1 cup chicken broth
3 TB flour OR Potato Starch
1 tsp marjoram
salt and pepper to taste

2-3 cups of your favorite stuffing, can be homemade, prepared from a box, leftover..... I just did a very basic bread stuffing recipe with some gluten free bread I had on hand.

Preheat oven to 350

In a deep skillet heat olive oil
Season your pork cubes with salt and pepper,

Add to skillet cooking until just seared on each side.

After searing the pork, remove from pan and set it aside. Heat  butter in the skillet, add onion, apples, celery and carrots and cook them until the onion just turns translucent.

If you are using flour, sprinkle over the veggies in the skillet
If you are using starch whisk it together the apple cider  until no lumps remain.

Pour apple juice and broth over the veggies along with the marjoram,salt and pepper and add potatoes and green beans. Cook until the sauce just begins to thicken

Pour into a greased 9 x 13 casserole dish with the pork and toss well

Top with Stuffing
(can be made to this point and refrigerated for up to 12 hours)

Cover with foil and bake 45 minutes

Uncover and bake 15 minutes more until everything is tender.

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