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Title: Crown Pork Roast with Apple-Walnut Stuffing *
Categories: Pork Dressing Fruit Holiday Main
Yield: 12 Servings
| PATTI - VDRJ67A | ||
| 7 | lb | Crown pork roast (12 rib) |
| Salt & pepper to taste ----APPLE WALNUT STUFFING----- | ||
| 1/3 | c | Butter or margarine |
| 1 | lg | Onion; finely chopped |
| 2 | Celery stalks; fine chopped | |
| 1 | c | Red cooking apple; chopped |
| 1 | c | Green cooking apple; chopped |
| 2 | c | White bread cubes; toasted |
| 1 | c | Walnuts; chopped |
| 2 | tb | Dried whole leaf sage |
| 1/2 | ts | Dried rosemary |
| 1/2 | ts | Dried thyme |
| 1 | lg | Egg; beaten |
| 1/2 | c | Milk |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
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 1-1/2 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 MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997
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