Recipes For 2007

Stuffed Crown Roast of Pork

1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4¾ cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1/2 cups soft breadcrumbs
1/2 cup minced fresh parsley
1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350 degrees for 2 hours.
Meanwhile, in a large skillet, cook the pork and pork sausage until browned; drain and set aside.

In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well.

Remove roast from oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until a meat thermometer reads 160-170 degrees. Transfer to serving platter.
Garnish with spiced crab apples if desired. Cut between ribs to serve.

16-20 servings.