Pork Jowl Bread Stuffing

Very good and moist, packed full of flavor; hearty, ideal for your meat roll, bird cavity, or just to have for a side dish.  It is basic, excellent in taste.

Fry 3/4 pound pork jowl (or any bacon of your choice).

Cool, then break up into bits.

Finely chop green onions and mince purple onion to equal 3/4 cup, combined.  Mince 1 cup celery and your choice of pepper– mince 1/2 cup.  Finely chop any kind of mushrooms– 1 cup– but do not add the mushrooms yet…

When jowl/bacon has been fried, drain grease from the skillet except for 1/2 cup.  Saute the vegetables in the remaining grease until tender-crisp, about 5 minutes.  Transfer to a large bowl.

Pour into the skillet (Well-seasoned black cast-iron is best for this entire recipe.) 32 ounces of chicken broth.  Now is when you add the mushrooms, then 1 drained 15-ounce can of black-eyed peas, 1/4 teaspoon red pepper flakes and 1/2 teaspoon baking powder.

When broth is hot with the peas, add the sauteed vegetables, stir to moisten along with 2 boxes of Stove Top stuffing mix– 1 being the Savory Herbs flavor; the other box, Sage.  Turn off the heat.  

Mix in jowl bits.

Grease an extra-large black cast-iron skillet with butter to bake the stuffing; brown for a light crust over the top, in a preheated 350 degree oven for 15 to 20 minutes, uncovered.