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@...>