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Stuffed Pork Square

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  Sliced green onions 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Ready mix corn bread stuffing 2 Cup (32 tbs)
  Canned whole kernel corn 12 Ounce (1 Can)
  Canned pork luncheon meat 12 Ounce (1 Can)
  Ground pork 1 1⁄2 Pound
  Quick cooking rolled oats 1⁄3 Cup (5.33 tbs)
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
  Prepared mustard 1 Tablespoon
  Salt 1 Teaspoon
  Thyme leaf 1⁄4 Teaspoon, crumbled

1. Saute onions in butter or margarine until golden in a medium-size frying pan. Stir in stuffing and corn and liquid; remove from heat.
2. Shred luncheon meat with a fork in a large bowl; add ground pork, rolled oats, egg, milk, mustard, salt, and thyme; mix lightly until well-blended.
3. Line bottom of a baking pan, 8x8x2, with a strip of foil, allowing a 1-inch overhang on two opposite sides. Pat half of the pork mixture into pan; spread with stuffing mixture, then pat remaining pork mixture firmly over top. Invert into a shallow baking pan; peel off foil.
4. Bake in moderate oven (375°) 50 minutes, or until crusty and brown. Cut into serving-size pieces.

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Stuffed Pork Square Recipe