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

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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