• Preheat oven to 160℃/325℉.
• Lightly oil a baking dish. Lay your sliced onion and peeled garlic cloves in the bottom, under where your meat will be.
  
• Add your meat on top, and season it well on both sides. Here I used a common Swedish "grill seasoning" variant which includes some extra chili flakes.

  Here I used thick bone-in chops from a cut (fläskkarré) which I think corresponds to Boston butt. Any thick cut with a decent bit of fat marbled in should work fine, preferably with some bone for the extra flavor. This would also be a good use for country style ribs, if you can get them.
  
• Pour the little bit of water in under the meat, and cover the dish tightly with foil or a lid. (I skipped this, and wished I hadn't.)
• Bake for 2½ hours, or until the meat is fork tender. Then it will be ready for saucing.

Cooking The Rice

• When the meat gets tender, start the rice.

  Sauté the rice in the olive oil or butter for a few minutes, just until it starts smelling and looking a little toasty. This is optional, but it will give a little extra flavor and a more separate, fluffy texture.
• Add the turmeric, and stir well to coat.
  
• Once that's well distributed, add in the frozen vegetables, broth, and seasonings.
  
• Bring to a boil, cover, and then simmer over low heat for 20 minutes.
• Let sit off the heat, still covered, for 10 minutes. Then, uncover and fluff with a fork.

  After another 10 minutes or so to steam off, this can be covered up again to hold hot until the meat is ready to serve if necessary.

Finishing The Meat

• Uncover the meat, and spread with barbecue sauce to your satisfaction. I went relatively light here, and used about half that bottle.
  
• Put back in the oven for 20-30 minutes
• Let rest outside of the oven for 10-15 minutes before serving.
• Enjoy!

  We ate this with some coleslaw that I put together last night, with a garlic-herb sour cream dressing. A green salad would also be delicious on the side.
  

Prepare Bread

• I did this part the night before. If you're using any frozen, pull it out and let it thaw until it's easier to cut.

  Today I have a combination of the current freezer hoard of old bread ends and leftover cornbread, along with remnants from the most recent cornbread and that Savory Carrot Dill Oat Bread with Walnuts. Unless it's something like raisin bread, any bread you've got should work here.
  
• Chop your bread into the size cubes you want.

  If you lay a piece of baking paper under it, that will keep your cutting board clean, catch the crumbs, and make it easy to transfer on the paper.
  
• Here, we're aiming for about 1.5L or 6 cups of chopped bread–which this assortment luckily came out very close to. If you have more or less, adjust the other ingredients to match.
  
• For best results, you'll want to bake the bread some to dry it out more and get a little toasting.

  Preheat your oven to 150°C or 300°F.
• Spread the bread cubes out on a baking sheet, and bake for 30 minutes or so, stirring and turning it over a time or two while it's cooking.

  Let it go until it feels drier to the touch, and starts smelling toasty. You're not necessarily going for crouton dry here.
  
• Let cool down, and set aside.

  I put it back in the same bowl, and covered it to keep until I was ready to cook the next evening.

Prepare The Dressing Mixture

• Chop the onion and celery, and mince or press the garlic.
  
• Place the onion and garlic into a fairly large, deep pan with 2 tablespoons butter.

  Sauté over the lower side of medium heat.. Let it steam fry under a lid to soften for around 15 minutes, stirring occasionally.
  
• While that's frying, put your poultry seasoning together if you don't have ready made.

  The rosemary we have is hard and twiggy-feeling enough that I did go ahead and grind it all together, more like most US commercial poultry seasonings. If your rosemary isn't like that or the texture doesn't bother you, feel free to just hand-crumble and mix the leaves together.

  These herb amounts will make double what we need here, so I saved the rest in the empty sage jar.
  
• Take off the lid when the onions and celery have softened to your taste, and sauté for a few more minutes until the onion starts browning a little for flavor.

  Add the garlic, and fry for another minute or so. Take off the heat.
  
• Add in the bread cubes, poultry seasoning, pepper, and parsley. Mix everything together well in the pot.
• Start the oven preheating to 180℃ or 350℉.

  Grease your pan(s) generously with butter. Again, I used squeeze margarine, which is very convenient for this. The inspiration recipe originally called for a 9"x13" pan. (Approximately 23 x 33cm.)

Make the Casserole Gravy and Crumb Topping

• Heat the broth in a pan that will hold at least 2L/2 quarts or so.

  Again today, I was using what was left of the most recent homemade broth mixed about half and half with chicken bouillon.
  
• Here we are going to depart a decent bit from the source recipe, since we're thickening this with cornstarch instead of a flour roux.
• While the broth begins to heat. prepare the crumb topping.

  Mix your crumbs and seasonings together in a bowl. Stir in the 2 tbsp. of melted butter to coat the crumbs. I just used the squeeze margarine here too, since I already had it out and it was easier. Set aside.
  
• While the broth continues to heat, beat the eggs in a suitable sized bowl, and whisk in the milk and cornstarch.

  Don't make the same mistake I did, and try to whisk the starch directly into the straight egg. It will clump like crazy that way. Add at least half of the milk before the starch.
  
• All whisked together, smooth.

  When the broth reaches a boil, turn it to medium heat and slowly whisk in the egg mixture.
  
• Heat until it just starts to bubble, whisking often from the bottom. This will probably take a while, but you do want to keep the heat to medium and take it slow.

  What you're aiming for is a fairly smooth pouring custard consistency, which coats the spoon like this.
  
• Season the gravy to taste. I ended up adding around ¾ teaspoon of seasoned salt to this batch.

Assemble and Bake

• Spread your stuffing mixture out in the bottom of your greased pan(s). Distribute your cooked chicken over the top.

  I knew this recipe would make more than two people needed, so I divided it between two smaller pans with the aim of freezing the smaller foil dish for later.
  
• Pour the custardy gravy over the top, and even it out.

  Tap the pan(s) against your surface to drive air bubbles out of the bread layer, and gently poke down to the bottom some with your sauce spoon to help the gravy flow down into there.
  
• Grind some pepper over the top of the sauce if you would like, and distribute your crumb topping.
  
• Bake for 30-35 minutes. You want it nicely bubbly around the edges, and some browning on the crumbs.
  

Optional Quick Gravy for Serving

• I didn't make this tonight, but sort of wished I had, even though the casserole turned out very moist and creamy. An extra dousing of gravy over the top is always welcome with dressing.

  Proceed very much like for the casserole gravy, only with half the quantities of liquid and minus the egg. It works well to heat the broth to a low boil and make a cornstarch slurry with the milk, then whisk that in over medium heat. Stir pretty often until it thickens and starts bubbling, though you don't need to be quite as careful as with the egg. Finish by adjusting seasoning to taste, and stirring some butter through after removing it from the heat.

Serve

• Enjoy!

  This will go well with about any simple vegetable dish you like, and some potatoes if you want to double carb it. But, I always want green beans with anything this reminiscent of a holiday dinner. Luckily, we had some leftover roasted green beans with a little carrot added in for variety. Tonight we also had some lentil salad out of the fridge (not shown).