Recently I discovered that Costco sells Foster Farms chicken in their usual huge packs, but within that pack are individually sealed two-person portions. We’ve been eating a TON of chicken. And Kurt and I are both a little chickened out, cheesy pun intended.
I hope G-man from Mr. Knowitall doesn’t mind that I totally stole his all-in-one-dish pork steak with apples, stuffing, and squash recipe. Actually, I made some changes of my own, of course. It came out AWESOME! First thing Kurt said was, “keep this one on the list!” Because I like to keep things as close to original natural not-from-a-box form as possible I made G-man’s very simple recipe a tad more complex.
Ingredients:
- One bag (15oz) of stuffing bread cubes
- One celery rib
- Half of a small onion
- One small apple
- One can of chicken broth or less
- One or two can(s) of apple pie filling with NO ADDED SUGAR
- Two or four pork steaks
- One spaghetti squash (You can use any kind of squash)
- Salt and pepper
Directions:
Dump your bread cubs in a mixing dish. Add to your mixing dish chopped up celery, onion, apple, and mix in chicken broth. I used a whole can of chicken broth and with the juices from everything else in the baking dish, the stuffing lost its cubed bread form, so a whole can isn’t necessary. Salt, pepper and otherwise season to taste; I usually use fresh thyme in my dressing/stuffing.
I used an enamel coated cast iron pot, but you can use any oven safe deep dish with a cover or with tin foil. This recipe ain’t rocket science. Dump one or two cans of apple pie filling in your baking dish then cover the apple pie filling with seasoned (salt and pepper or whatever to your taste) pork steaks. Then add the stuffing from the mixing bowl. Cut the squash in half or quarters and set on top of the dressing with the skins side up.
Cover and bake at 350 degrees Fahrenheit for about an hour and half to two hours. I served the pork steaks with the apple filling on top, but the filling can also top the squash for a sweetener instead of using brown sugar.
