Pork Stew with Spoonbread

Ingredients

• 3 medium carrots, scraped and cut into 1/2-inch slices
• ¼ teaspoon ground mace
• 1 tablespoon all-purpose flour
• 1 ¾ cups chopped baking potato
• ¹/₈ teaspoon ground red pepper
• 1 medium parsnip, scraped and cut into 1/2-inch slices
• 2 tablespoons bourbon
• + 13 more ingredients
• • 2 (14 1/2-ounce) cans no-salt-added tomatoes, undrained and chopped
  • 4 cups canned no-salt-added chicken broth, undiluted
  • 1 ½ cups chopped onion
  • 1 cup frozen whole kernel corn, thawed
  • ¼ teaspoon freshly ground black pepper
  • 1 cup coarsely chopped crimini mushrooms
  • 1 medium turnip, peeled and cut into 1/2-inch slices
  • Vegetable cooking spray
  • Spoonbread
  • ½ teaspoon salt
  • 1 pound lean boneless pork loin
  • ½ teaspoon ground allspice
  • ¾ cup chopped celery

Trim fat from pork; cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; place over medium-high until hot. Add pork, and cook until pork is browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from Dutch oven. Coat Dutch oven with cooking s...

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