Ingredients: |
Ingredients: 5-7 lbs crown roast of pork
2 T butter
12 oz pork sausage
1 onion, chopped
4 C dry breadcrumbs
7 oz steamed chestnuts, chopped
1/2 C chicken broth
1/2 C parsley, chopped
2 t dried sage
2 t dried thyme
salt and pepper to taste
2 C broth
1 1/2 C dry vermouth
3 slices of bacon
3 T butter, softened
1 1/2 T flour
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Directions: |
Directions:1. Preheat oven to 350ºF. Butter one 8 inch glass baking dish and set aside.
2. Cover roasting rack with foil and place in roasting pan. Place crown roast, bone ends up, on rack. Bake for 1 hour.
3. Prepare the stuffing by melting 2 T butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
4. Boil 2 C chicken broth and vermouth in large saucepan until reduced by half.
5. Place bacon in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
6. In same skillet over medium-high heat, melt 3 T butter. Add flour; mix and cook until golden brown. Add broth reduction and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
7. Remove pork from oven and fill cavity with stuffing, cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
8. Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork (from top) registers 155ºF, about 1 hour. Baste roast occasionally with drippings or extra chicken broth. Transfer roast to serving platter and cover.
9. Carve pork between the bones into chops. Serve with stuffing and gravy. |
This recipe for Crown Roast of Pork with Sausage Stuffing and Bacon Gravy is from