Pork Crown Roast with Dried-Fruit-Sourdough Stuffing and Brandy Cream Sauce

Pork Crown Roast with Dried-Fruit-Sourdough Stuffing and Brandy Cream Sauce
Photo by Scott Phillips

Ingredients

  • 16 cups 1-inch-cubed sourdough bread (with crust; from about 1 lb.)
  • 1 cup heavy cream
  • 7-½ oz. dried tart cherries (1-½ cups)
  • 10 oz. dried apricots, quartered (1-½ cups)
  • 4 oz. (½ cup) unsalted butter, cut into 8 pieces
  • 1 lb. shallots, minced (2-½ cups)
  • ¼ cup fresh thyme leaves, chopped
  • + 14 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 cups lower-salt chicken broth
    • 4-½ cups dry white wine (from two 750-ml bottles)
    • Kosher salt and freshly ground black pepper
    • 1 16-bone frenched crown roast of pork (about 12 lb.)
    • 7-½ oz. golden raisins (1-½ cups)
    • 1 cup brandy
    • 4 cups minced celery (from 1 bunch)
    • Flaky sea salt, for finishing
    • Kosher salt and freshly ground black pepper
    • ¼ cup extra-virgin olive oil
    • ¼ cup fresh sage leaves, minced
    • 1/3 cup brandy
    • 10 oz. dried figs, stemmed and quartered lengthwise (1-½ cups)

Position a rack in the upper third of the oven and heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet and bake until dry and pale golden, about 15 minutes. Let the bread cool to room temperature on the pan on a rack. Bring the wine, apricots, figs, cherries, and raisin...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network