Here is a Crown Roast of Pork with Walnut-Rhubarb Stuffing thatyour family and friends will thank you for. You'll want to have the butcher cut and tie the crown roast for you and you'll bake the stuffing alongside in a separate casserole. This is part of a great Christmas meal.
Ingredients
8 to 9 pound crown roast of pork
Salt and ground black pepper, to taste
1 pound ground pork, cooked and crumbled
5 cups dry bread cubes
1 (14 1/2-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup granulated sugar
Instructions
Heat oven to 350°F (175°C)
Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150°F to 155°F (approximately 65°C). (About 18 to 20 minutes per pound.) Remove roast from oven. Let stand 15 minutes before slicing to serve with stuffing.
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350°F (175°C) for 1 1/2 hours.
Serves 16
Hey, if you like this blog please bookmark it at your favorite bookmarking site.
Ingredients
8 to 9 pound crown roast of pork
Salt and ground black pepper, to taste
1 pound ground pork, cooked and crumbled
5 cups dry bread cubes
1 (14 1/2-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup granulated sugar
Instructions
Heat oven to 350°F (175°C)
Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer, is 150°F to 155°F (approximately 65°C). (About 18 to 20 minutes per pound.) Remove roast from oven. Let stand 15 minutes before slicing to serve with stuffing.
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well.
In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350°F (175°C) for 1 1/2 hours.
Serves 16
Hey, if you like this blog please bookmark it at your favorite bookmarking site.
No comments:
Post a Comment