6 pounds pork belly
2 carrots, chopped
1 onion, chopped
1 celery stalk, chopped
1 1/2 cups mayonnaise
2 tablespoons Worcestershire sauce
1 (4 ounce) can sliced mushrooms
1 (6 ounce) can diced tomatoes with juice
1 teaspoon onion powder
1 pound ham, sliced
1 pound pork sausage, sliced
1 cup cauliflower rice
2 cups shredded carrots
1 cup shredded cabbage
1 cup chopped onion
3 cups shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Place stuffing in a large bowl, and mix with the onion, celery, mayonnaise and Worcestershire. Place the chopped carrots, onion, celery, mushrooms, tomatoes and onion powder into the stuffing, stirring well. Season with the ham, sausage, cauliflower rice and cauliflower. Transfer to the baking dish.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until meat is cooked through and no longer pink. Remove from oven, and brush around the bone edges with oil. Serve with ham, chopped vegetables and cauliflower.
Great change of pace for Thanksgiving. I am not a huge fan of breasts, but went with the flow and left the lower half of the recipe. I had never fried crescent rolls...I should have asked my boyfriend if is ok with it. Maybe freeze dried cranberries? I could go chicken or even ham with it and never run out. Inspired by another recipe I read- Harold Deacon's "Condensed Soup Formulas" (2nd edition).
what a lovely side dish that turned out beautifully cozy at the end of the chilly bacon-hour. I used my little muffin pan and baked a dozen bacon-shaped cookies (making small "crude" cookies) into which I then scoopated some sour cream. I rolled these up in lettuce and held them up to my Champagne drain while I cooked the bacon. They were dripping with flavor at the top though!! I repeated the baking and chilling in my little muffin cup, layer, and disc bakes but no sweat -- not even the larky little ones! 8 players in my house !! This will be a ♥ memory forever! =D
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