Crown Roast of Pork with Apple Stuffing

Crown Roast of Pork with Apple Stuffing
Photo by Romulo Yanes

Ingredients

  • 6 slices firm white sandwich bread
  • 1 cinnamon
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ pounds tart apples such as Granny Smith
  • 1 (9- to 11-lb) crown roast of pork, rib ends frenched
  • + 13 more ingredients
    • 1/3 cup sugar
    • 1 teaspoon fresh sage or 1/4 teaspoon dried sage
    • ½ cup celery including some leaves
    • 2 tablespoons fresh chives
    • ¼ cup red-currant or apple jelly
    • 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
    • ¼ teaspoon freshly grated nutmeg
    • ¼ cup fresh parsley
    • 1/3 pound sliced bacon
    • 1 ½ cups water
    • 6 tablespoons unsalted butter
    • 1 ½ teaspoons salt
    • ½ cup onion

Preheat oven to 350°F. Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread. Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally...

View full recipe at Epicurious

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