Tired of turkey? Here are some ways you can branch out this Thanksgiving. Joyce Kelly with Colorado Pork shares ideas on how people can change things up this year.
1 pound ground pork
1 C pearl onions
1 tsp Worcestershire
1 T fresh thyme leaves
12 oz mixed frozen vegetables
2 cups slightly firm, cooked diced potatoes. They’ll finish cooking in the oven.
¼ c flour
½ c milk
Salt and pepper to taste
1 c shredded cheddar cheese
1 sheet of puff pastry
1 egg
Coarse Salt for topping
8” cast iron pan or similar baking dish
Cook the pork until well browned, brown means flavor and makes this dish taste great. Add flour and cook until slightly browned, then add milk until thickened slightly. Add onions, Worcestershire, thyme, potatoes and veggies to the pan and stir until combined. Season to taste with salt and pepper. Stir in cheese. Place in the skillet, set on a foil lined sheet pan and top with the thawed puff pastry. Decorate puff pastry, have the kids help for family fun, and cut a vent hole in the top. Brush with beaten egg or cream if wanting egg free, and top with coarse salt. Bake about 25-30 minutes, until puffed and brown, at 400*.
