Crown Pork Roast with Apple-Walnut Stuffing

Crown Pork Roast with Apple-Walnut Stuffing Ingredients

PATTI VDRJ67A	2 c White bread cubes; toasted
7 lb Crown pork roast (12 rib)	1 c Walnuts; chopped
Salt & pepper to taste	2 tb Dried whole leaf sage
APPLE WALNUT	1/2 ts Dried rosemary
1/3 c Butter or margarine	1/2 ts Dried thyme
1 lg Onion; finely chopped	1 lg Egg; beaten
2 Celery stalks; fine chopped	1/2 c Milk
1 c Red cooking apple; chopped	1/2 ts Salt
1 c Green cooking apple; chopped	1/4 ts Pepper

Instructions for Crown Pork Roast with Apple-Walnut Stuffing

ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a piece of aluminum foil into an 8" square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325~ for 1 hour. Cut a piece of foil long enough to fir around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roaste; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325~ for 1-1/2 hours or until meat thermometer reaches 160~. Remove foil from roast; let stand 15 minutes before serving. STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients. NOTE: Stuffing can be made separately. Spoon into a lightly greased 11x7" baking dish. Bake at 350~ for 30 minutes. SOURCE: Southern Living Magazine, Fall 1995. Posted to MC-Recipe Digest V1 #813 by Nancy Berry on Sep 28, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Celery	Egg	Margarine
Milk	Onion	Pork	Rosemary
Sage	Salt	Thyme	Walnut

Pork Dressings Fruits Holidays Main dishes Walnuts Stuffing Celery Apple Butter Onion Milk Dinner

for flavor and categorization

This recipe appears on the following menus:

Christmas Dinner

by pbrowder

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