F
Crown Roast of Pork with Chestnut Stuffing
>From (http://www.oxmoorhouse.com/)
1 (16-rib) crown roast of pork (about 8 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground pork sausage
1 small onion, chopped (about 2/3 cup)
1/3 cup chopped celery
1 clove garlic, minced
8 ounces French bread, cut into 1/2" cubes (5 1/2 cups)
1 (11-ounce) jar shelled chestnuts, coarsely chopped*
3 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash of salt
1/2 cup half-and-half
Garnishes: lady apples, fresh thyme sprigs, flat-leaf parsley
Brush roast with oil; sprinkle on all sides with 1 teaspoon salt and 1/4
teaspoon pepper. Place roast, bone ends up, in a shallow roasting pan.
Insert
meat thermometer, making sure it does not touch fat or bone. Bake at 475
for
15 minutes; reduce oven temperature to 325 , and bake 1 hour and 15
minutes.
Meanwhile, brown sausage in a large nonstick skillet, stirring until it
crumbles. Remove from skillet, reserving 1 tablespoon drippings in
skillet;
drain. Cook onion, celery, and garlic in skillet over medium-high heat,
stirring
constantly, until tender; remove from heat.
Combine sausage, onion mixture, bread cubes, and next 6 ingredients,
mixing
well. Pour half-and-half over stuffing, stirring gently until blended.
Spoon 3
cups stuffing into center of roast, mounding slightly. Cover stuffing and
exposed ends of ribs with aluminum foil; spoon remaining stuffing into a
greased 11" x 7" x 1 1/2" baking dish.
Bake roast and dish of stuffing at 325 for 40 minutes or until
thermometer
registers 160 . Transfer roast to a large serving platter; remove foil.
Let
stand 10 minutes before carving. Garnish, if desired.
*To roast your own chestnuts, you'll need 1 pound fresh chestnuts. Cut a
slit
in each chestnut shell. Place on an ungreased baking sheet. Bake at 400
for
15 minutes; cool. Discard shells.
Yield: 8 servings
Oxmoor House, Christmas with Southern Living
--
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>From (http://www.oxmoorhouse.com/)
1 (16-rib) crown roast of pork (about 8 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground pork sausage
1 small onion, chopped (about 2/3 cup)
1/3 cup chopped celery
1 clove garlic, minced
8 ounces French bread, cut into 1/2" cubes (5 1/2 cups)
1 (11-ounce) jar shelled chestnuts, coarsely chopped*
3 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash of salt
1/2 cup half-and-half
Garnishes: lady apples, fresh thyme sprigs, flat-leaf parsley
Brush roast with oil; sprinkle on all sides with 1 teaspoon salt and 1/4
teaspoon pepper. Place roast, bone ends up, in a shallow roasting pan.
Insert
meat thermometer, making sure it does not touch fat or bone. Bake at 475
for
15 minutes; reduce oven temperature to 325 , and bake 1 hour and 15
minutes.
Meanwhile, brown sausage in a large nonstick skillet, stirring until it
crumbles. Remove from skillet, reserving 1 tablespoon drippings in
skillet;
drain. Cook onion, celery, and garlic in skillet over medium-high heat,
stirring
constantly, until tender; remove from heat.
Combine sausage, onion mixture, bread cubes, and next 6 ingredients,
mixing
well. Pour half-and-half over stuffing, stirring gently until blended.
Spoon 3
cups stuffing into center of roast, mounding slightly. Cover stuffing and
exposed ends of ribs with aluminum foil; spoon remaining stuffing into a
greased 11" x 7" x 1 1/2" baking dish.
Bake roast and dish of stuffing at 325 for 40 minutes or until
thermometer
registers 160 . Transfer roast to a large serving platter; remove foil.
Let
stand 10 minutes before carving. Garnish, if desired.
*To roast your own chestnuts, you'll need 1 pound fresh chestnuts. Cut a
slit
in each chestnut shell. Place on an ungreased baking sheet. Bake at 400
for
15 minutes; cool. Discard shells.
Yield: 8 servings
Oxmoor House, Christmas with Southern Living
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/