Made by Chef Allen Ingram, this recipe starts with a house made gluten-free cornbread (cornmeal, milk, egg, salt). We add premium pork, onions, cranberries, apricots, thyme, sage, celery and sea salt.
Cooking Instructions:
Remove lid and bake for 30-40 minutes at 350F until cooked through. Internal temperature should be at least 165F. If you want to avoid the top getting browned, cover with tin foil after 20 minutes. For added moisture add a quarter cup of gravy once cooked and mix well. Serve immediately.
