Crown Roast of Pork with Chestnut Stuffing

Discussion in 'Food and nutrition' started by [email protected], Dec 21, 2005.

  1. 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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