1 tablespoon vegetable oil
1 pound pork loin
1 medium onion, chopped
1 cup celery, chopped
2 cups water
1 teaspoon salt
1 (8 ounce) package beef frankfurters, cut into 1 inch cubes
1 1/2 cups water
1/4 cup dry corn bread crumbs
1 teaspoon paprika
1 teaspoon dried oregano
1 egg, beaten
1/2 teaspoon garlic powder
1 (16 ounce) can chicken broth
1 (6 ounce) can tomato paste
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place 1 tablespoon vegetable oil in a 2 quart casserole dish. Stir in the onions, celery and water. Place pan in oven to warm.
Place the frankfurters in a large mixing bowl. Mix together the water and corn bread crumbs; pour mixture over frankfurters.
Place the browned beef cubes in the pan with the celery and onion. Toss gently, stirring, until all beef cubes are evenly coated.
Place herbs, lemon juice and garlic powder in pan. Spread over meat. Pour over whole pan.
Cover pan with aluminum foil and allow to warm for 45 minutes, until beef is tender.
Reduce heat to 375 degrees F (190 degrees C) and place pan on oven rack.
Place the turkey in the center of pan, with celery leaves touching. Take celery leaves and insert them 2 inches from bottom edge of pan. Let stand about 30 minutes.
Bake in preheated oven for 1 1/2 hours, or until turkey is cooked and tender. Serve hot or cold.
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