Stuffed Crown Roast of Pork

Stuffed Crown Roast of Pork Recipe This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Christmas table.


  • 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)

    How to make it 

  • 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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