Times
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients
8-9 pound crown roast of pork
salt , to taste
pepper, to taste
1 pound Ground Pork, cooked and crumbled
5 cups dry bread cubes
1 14 1/2-oz can chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup Walnut halves, toasted
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground black pepper
2 cups rhubarb, diced (fresh or frozen, thawed)
1/2 cup sugar
salt , to taste
pepper, to taste
1 pound Ground Pork, cooked and crumbled
5 cups dry bread cubes
1 14 1/2-oz can chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1 cup Walnut halves, toasted
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground black pepper
2 cups rhubarb, diced (fresh or frozen, thawed)
1/2 cup sugar
Cooking Directions
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.
Serves 16
Serving Suggestions
This elegant centerpiece entrée is actually very easy to prepare. Have the butcher cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside in a separate casserole. Serve with buttered green beans amandine, a fruit salad and warm dinner rolls.
Nutrition
Calories: 590 calories
Protein: 60 grams
Fat: 22 grams
Sodium: 670 milligrams
Cholesterol: 145 milligrams
Saturated Fat: 7 grams
Carbohydrates: 33 grams
Protein: 60 grams
Fat: 22 grams
Sodium: 670 milligrams
Cholesterol: 145 milligrams
Saturated Fat: 7 grams
Carbohydrates: 33 grams
Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.
Recipe from: PorkBeInspired.com
