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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My mother always made this elegant entree for company dinners and special family celebrations, remembers Dorothy Swanson of St. Louis, Missouri. Ingredients:
1 pork crown roast (about 7 pounds and 12 ribs) |
1/2 teaspoon pepper, divided |
1 cup chopped celery |
1 cup chopped onion |
1 cup butter, cubed |
6 cups crushed corn bread stuffing |
2 cups frozen corn, thawed |
2 jars (4-1/2 ounces each) sliced mushrooms, undrained |
1 teaspoon salt |
1 teaspoon poultry seasoning |
Directions:
1. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
2. In a Dutch oven, saute celery and onion in butter until tender. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use.
3. Bake roast 1 hour longer or until a thermometer reads 165° for stuffing. Cover and bake extra stuffing for 30-40 minutes or until browned. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve. Yield: 12 servings.
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