Mushroom-Broccoli Stuffed Crown Roast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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A few years ago, I was looking for a unique main dish for Christmas dinner when I stumbled across this recipe. I decided to give it try. It was a big hit with everyone. Ingredients:
1 pork crown rib roast (about 6 pounds) |
1 teaspoon salt |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon dried thyme |
1 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
stuffing: |
1 large onion, chopped |
3 tablespoons vegetable oil |
4 cups coarsely chopped fresh mushrooms |
4 cups chopped fresh broccoli |
3/4 teaspoon salt |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
6 cups onion and sage stuffing mix |
1/2 cup water |
gravy: |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
Directions:
1. Rub the inside and outside of roast with salt. Combine flour, thyme, parsley and pepper; rub over outside of roast. Place roast with rib ends down in a large roasting pan. Bake at 325° for 2 hours. Meanwhile, in a skillet, saute onion in oil until tender. Add mushrooms, broccoli, salt, bouillon, thyme and pepper; cook for 8 minutes or until broccoli is crisp-tender. Stir in stuffing mix and water. Turn roast over with rib ends up; fill center of roast with about 3 cups stuffing. Bake 1 hour longer or until meat thermometer inserted into meat between ribs reads 160°. Bake remaining stuffing in a greased covered baking dish during the last 40 minutes of baking time. Transfer roast to serving platter; let stand 15 minutes before slicing. For gravy, drain drippings into a measuring cup; skim and discard fat. Add enough water to drippings to measure 3 cups; stir in flour. Pour into skillet, stirring to loosen browned bits. Add salt and pepper. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast and stuffing. Yield: 12 servings.
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