Holiday crown roast

Yield: 16 Servings

Measure Ingredient
1 \N Crown roast of pork (8 to 9 pounds)
1 pounds Ground pork cooked, drained
5 cups Dry bread cubes
14½ ounce Canned chicken broth
½ cup Chopped onion
½ cup Chopped celery
1 cup Walnut halves, toasted
1 teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Allspice
⅛ teaspoon Pepper
2 cups Sliced rhubarb (fresh or frozen, thawed)
½ cup Sugar

Place roast in shallow pan. Roast at 350 degrees F. for 1½ hours, check internal temperature with meat thermometer. If necessary, continue roasting until internal temperature reaches 155 degrees F. Remove roast from oven. Let stand 10 minutes before slicing to serve.

Meanwhile, combine ground pork, bread, broth, onion, celery, walnuts and seasonings; mix well. Combine rhubarb and sugar; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole.

Cover; bake at 350 degrees F. for 1 ½ hours. Serves 16.

* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>

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