Crown Roast of Pork with Apple Stuffing

Crown Roast of Pork with Apple Stuffing
Photo by Romulo Yanes

Ingredients

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

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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