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"I first made this recipe on Christmas ... the oohs and aahs from my family were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special."
-- Marianne Severson, West Allis, Wisconsin
You Will Need
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1 1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Spiced crab apples (optional)
What to Do
1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.
Serves: 16-20
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