Crown Roast with Broccoli Mushroom Stuffing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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When I need an eye-catching entree to impress guests on special occasions, I reach for a pork crown roast. It may take some time to assemble, but it easily bakes in the oven and feeds a crowd.Carol Sue Bullick, Royersford, Pennsylvania Ingredients:
1 pork crown roast (14 ribs and about 9 pounds) |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
stuffing: |
1 chicken bouillon cube |
1/2 cup boiling water |
1 bunch broccoli, cut into 1/2-inch pieces |
1 pound sliced fresh mushrooms |
1 large onion, chopped |
3 tablespoons canola oil |
3/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
10 slices white bread, cubed |
gravy: |
2-1/2 cups water |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
2. Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.
3. Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a meat thermometer reads 160°. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.
4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
5. Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes.
6. Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove stuffing to a bowl and cut between ribs. Serve with gravy. Yield: 14 servings (14 cups stuffing).
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