Crown Roast of Pork with Apple Stuffing

Crown Roast of Pork with Apple Stuffing
Photo by Romulo Yanes

Ingredients

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

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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