Starting with Leftovers: Pork and Stuffing Casserole and The Weekly Menu

Herbed croutons tossed with onions, celery and apples make the bottom layer of this casserole that is then topped with roast pork loin slices and smothered with gravy.  A delicious way to use up that leftover pork roast from Sunday Supper.

When I finally got Frank home from the hospital I wanted to nurture him with some comfort food.  For our family, comfort food comes in many forms.  Frank's homecoming dinner consisted of a Pork Loin Roast, Mashed Potatoes, and Sauteed Sweet Corn and Yellow Squash.  It was delicious and he was happy to get away from the hospital food.

However, there were only 3 of us having dinner that night so there was tons of leftovers.  I had intended to make bbq pork sandwiches with the leftover pork but I also had a lot of gorgeous gravy.  I considered Hot Pork Sandwiches but then decided to make up some stuffing because the Teen loves stuffing.

Comfort food isn't always beautiful but it is always delicious.  This is a great recipe for making your original comfort food meal into a second, even more soothing meal.

I didn't do a very good job of sticking to my menu last week.  We enjoyed the soup that Roz brought us for dinner one night and for lunch another day.  When Roz delivered that huge pot of soup she had left the cut up chicken pieces whole in the broth and provided a bag of egg noodles separately for us to add as desired.  What a wonderful idea that was.  

I was able to make a large pot of soup using half of the chicken, noodles and broth.  A few days later I was able to use the leftovers to make a delicious one skillet Chicken and Noodles.  I will be sharing that recipe with you very soon.  

I love finding great ways to re-purpose leftovers so I was a very happy cook this week.  However that meant that some of my planned meals got transferred to this week.

Saturday

Hachee (Beef and Onion Stew) 

Mashed Potatoes

Braised Cabbage

Sunday

Bacon Cheeseburger Casserole

Meatless Monday

Vegetable Focaccia

Taco Tuesday

White Chicken Chili

Cornbread

Wednesday

Breaded Pork Chops

Pierogi

Steamed Green Beans

Thursday

Grilled Burgers

Corn on the Cob

Fish Friday

Crab Cakes 

Tater Tots

Cole Slaw

What's on your menu for this week?  Do you plan leftovers?

leftovers, pork, stuffing, casseroles, gravy, entrees

Main Course, Entrees, Casseroles, Pork

American

Yield: 4 servings

Author: Wendy Klik

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Pork and Stuffing Casserole

Herbed croutons tossed with onions, celery and apples make the bottom layer of this casserole that is then topped with roast pork loin slices and smothered with gravy. A delicious way to use up that leftover pork roast from Sunday Supper.

Prep time: 15 MCook time: 30 MTotal time: 45 M

Ingredients:

• 2 T. butter
• 1/2 - 2 cups herb flavored stuffing mix
• 1/2 small onion, diced
• 8 oz. mushrooms, sliced
• 1 stalk celery, diced
• 1 apple, peeled and diced
• 1 1/4 c. chicken stock
• 6-8 slices leftover pork loin roast
• 1 c. leftover pork gravy

Instructions:

1. Melt the butter in a large skillet over med high heat.  Add the mushrooms, onions, celery and apple.  Cook stirring occasionally until crisp tender.  Add the chicken stock, stirring to scrape up any bits stuck to the bottom of the pan.  Add the stuffing, stir to combine and turn off heat.  
2. Allow the stuffing to absorb all the liquid and then place the stuffing on the bottom of a pie pan or small casserole.  Layer the pork over the stuffing and pour the gravy over all.  
3. Cover with foil and bake in a preheated 350* oven for 30 minutes until bubbly and heated through.

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