Cranberry-Stuffed Crown Roast Of Pork Recipe

Name: Cranberry-Stuffed Crown Roast Of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sugar; 1/2 teaspoon dried thyme; 1/2 teaspoon pepper; 1 pork crown roast (12 ribs and 7 pounds); 3/4 cup chopped celery; 1/2 cup chopped onion; 1/4 cup butter; 5 cups cubed day-old bread; 1 cup chicken broth; 2/3 cup cooked long grain rice; 1/2 cup cooked wild rice; 1/3 cup chopped fresh cranberries; 1/4 cup minced fresh parsley; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 2 teaspoons poultry seasoning; 1/2 teaspoon pepper; 1 cup hot water; 3 tablespoons all-purpose flour; 1 teaspoon brown sugar; 1/8 teaspoon dried marjoram; 1/8 teaspoon pepper; 1/2 cup cranberry juice

Servings: persons

1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 pork crown roast (12 ribs and 7 pounds)
3/4 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
5 cups cubed day-old bread
1 cup chicken broth
2/3 cup cooked long grain rice
1/2 cup cooked wild rice
1/3 cup chopped fresh cranberries
1/4 cup minced fresh parsley
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons poultry seasoning
1/2 teaspoon pepper
1 cup hot water
3 tablespoons all-purpose flour
1 teaspoon brown sugar
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1/2 cup cranberry juice

1
Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350u00b0 for 1 hour.
2
In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture.
3
Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145u00b0. Remove foil from ends; cover and let stand for 15 minutes before slicing.
4
Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups.
5
In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
6
Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 teaspoon sugar, 1/2 teaspoon dried thyme, 1/2 teaspoon pepper, 1 pork crown roast (12 ribs and 7 pounds), and more.

Yes, Cranberry-Stuffed Crown Roast Of Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Stuffed Crown Roast Of Pork

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