Crown Roast of Pork with Sausage Stuffing

This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 858 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons butter, softened
• 1 ½ tablespoons all-purpose flour
• 1 onion, chopped
• salt and pepper to taste
• ½ cup chopped parsley
• 2 teaspoons dried sage
• 12 ounces pork sausage
• 2 teaspoons dried thyme
• 2 cups low-sodium chicken broth
• 3 slices bacon
• 5 ½ pounds crown roast of pork
• 4 cups dry French breadcrumbs
• 1 (7 ounce) can steamed chestnuts, chopped
• ½ cup low-sodium chicken broth
• 1 ½ cups dry vermouth

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.

Step 2

Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.

Step 3

Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.

Step 4

Boil 2 cups broth and vermouth in large saucepan until reduced by half.

Step 5

Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

Step 6

In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.

Step 7

Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.

Step 8

Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.

Step 9

Carve pork between the bones into chops. Serve with stuffing and gravy.