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

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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