Crown Roast of Pork with Apple Stuffing

Name: Crown Roast of Pork with Apple Stuffing
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters red-currant or apple jelly; 151 grams sliced bacon; 1 teaspoons black pepper; 118 milliliters finely chopped celery including some leaves; 1 pinch Pinch of cinnamon; 2 Tbsps chopped fresh chives; 59 milliliters chopped fresh parsley; 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage; 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 kilograms tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges; 0 teaspoons freshly grated nutmeg; 118 milliliters finely chopped onion; 4 kilograms crown roast of pork, rib ends frenched; 2 teaspoons salt; 79 milliliters sugar; 6 Tbsps 3/4 stick unsalted butter; 355 milliliters water; 6 slices firm white sandwich bread, cut into 1-inch squares

Crown Roast of Pork with Apple Stuffing might be just the main course you are searching for. This recipe makes 10 servings with 887 calories, 96g of protein, and 30g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up apple jelly, cinnamon, chives, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 5 hours. It will be a hit at your Thanksgiving event.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.

Ingredients you will need

Spread

Bread

Equipment you will use

Baking Pan

Oven

Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.

Ingredients you will need

Cinnamon

Parsley

Apple

Butter

Celery

Chives

Nutmeg

Pepper

Bread

Onion

Sugar

Thyme

Sage

Salt

Equipment you will use

Frying Pan

Set oven rack in lower third of oven.

Equipment you will use

Oven

Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.

Ingredients you will need

Salt And Pepper

Bacon

Stuffing

Meat

Wrap

Equipment you will use

Roasting Pan

Toothpicks

Aluminum Foil

Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.

Ingredients you will need

Pork Roast

Stuffing

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Oven

Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pour through a fine sieve into a saucepan, discarding solids.

Equipment you will use

Sauce Pan

Sieve

Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Jelly