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 spray; place over medium-high heat until hot. Add onion and celery; saute until tender. Add pork, flour, and next 4 ingredients; cook 2 minutes. Add chicken broth and tomatoes, deglazing Dutch oven by scraping particles that cling to bottom. Add turnip and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until vegetables are tender, stirring frequently. Just before serving, add bourbon and red pepper. Ladle stew into individual bowls. Top each with a serving of Spoonbread.