Crown Roast Of Pork And Stuffing Recipe

Name: Crown Roast Of Pork And Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs rib roast, approx (16 ribs); 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; salt and pepper; STUFFING; 6 tablespoons margarine (do not use butter as it will brown too much); 1 cup onion, finely chopped; 1/2 cup celery, finely chopped; 6 cups dry breadcrumbs; 2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh); 2 teaspoons poultry seasoning; 1 tablespoon parsley flakes; 1 cup apple juice (or a bit more); salt and pepper

Servings: persons

7 lbs rib roast, approx (16 ribs)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
STUFFING
6 tablespoons margarine (do not use butter as it will brown too much)
1 cup onion, finely chopped
1/2 cup celery, finely chopped
6 cups dry breadcrumbs
2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
2 teaspoons poultry seasoning
1 tablespoon parsley flakes
1 cup apple juice (or a bit more)
salt and pepper

1
Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
2
Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
3
Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
4
Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
5
Add a bit more juice if needed.
6
The stuffing should be moist enough to hold together when squeezed lightly.
7
After you have roasted the meat for 2 hours, remove it from the oven.
8
Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
9
Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
10
Fill the sleeve with the stuffing, fold foil over.
11
Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
12
Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
13
**If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

658

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 7 lbs rib roast, approx (16 ribs), 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, salt and pepper, and more.

Yes, Crown Roast Of Pork And Stuffing falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Crown Roast Of Pork And Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions