Crown Roast with Wild Rice Stuffing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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My mom made this tender, juicy crown roast for Christmas once. It was an impressive and memorable change from traditional stuffing. âChristine Frazier, Auburndale, Florida Ingredients:
1 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon fennel seed, crushed |
1/2 teaspoon pepper |
1 pork crown roast (16 ribs and about 9 pounds) |
1 cup unsweetened apple juice |
stuffing: |
2 quarts water |
2 cups uncooked wild rice |
2 teaspoons salt, optional |
1/2 pound sliced fresh mushrooms |
2 medium onions, chopped |
2 tablespoons butter |
2 pounds seasoned bulk pork sausage |
optional garnish: |
fresh kale and pickled whole beets |
Directions:
1. Combine the salt, thyme, fennel and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 145°, basting occasionally with apple juice.
2. Meanwhile, in a large saucepan, bring water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
3. In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In same skillet, cook sausage over medium heat until no longer pink; drain. Drain rice; add rice and sausage to mushroom mixture and stir until blended.
4. Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish platter with kale and beets if desired. To serve, carve between ribs. Yield: 16 servings (12 cups stuffing).
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