Crown pork roast with apple-walnut stuffing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Crown pork roast (12 rib) |
| Salt & pepper to taste ---APPLE WALNUT STUFFING----- | ||
| ⅓ | cup | Butter or margarine |
| 1 | large | Onion; finely chopped |
| 2 | Celery stalks; fine chopped | |
| 1 | cup | Red cooking apple; chopped |
| 1 | cup | Green cooking apple; chopped |
| 2 | cups | White bread cubes; toasted |
| 1 | cup | Walnuts; chopped |
| 2 | tablespoons | Dried whole leaf sage |
| ½ | teaspoon | Dried rosemary |
| ½ | teaspoon | Dried thyme |
| 1 | large | Egg; beaten |
| ½ | cup | Milk |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
PATTI - VDRJ67A
ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a piece of aluminum foil into an 8" square; place on rack in roasting pan.
Place roast, bone ends up, on foil-lined rack. Bake at 325~ for 1 hour. Cut a piece of foil long enough to fir around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roaste; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325~ for 1-½ hours or until meat thermometer reaches 160~.
Remove foil from roast; let stand 15 minutes before serving.
STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
NOTE: Stuffing can be made separately. Spoon into a lightly greased 11x7" baking dish. Bake at 350~ for 30 minutes.
SOURCE: Southern Living Magazine, Fall 1995.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@...> on Sep 28, 1997