Crown Roast of Pork with Apple Stuffing

Crown Roast of Pork with Apple Stuffing
Photo by Romulo Yanes

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network