Crown Roast With Wild Rice Stuffing Recipes

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CROWN ROAST OF PORK WITH SPICY RICE STUFFING



Crown Roast of Pork With Spicy Rice Stuffing image

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 2h45m

Yield 12 - 14 servings

Number Of Ingredients 20

1 cup converted rice (yields 2 1/2 cups cooked rice)
2 tablespoons unsalted butter
3/4 cup onions, coarsely chopped
1 tablespoon chopped garlic
1/2 pound beef or pork sausage meat
1 red bell pepper, diced
1 cup coarsely chopped fennel
1/4 teaspoon ground cumin
1/8 teaspoon clove
1 whole egg, beaten
1/2 cup chopped parsley
3/4 cup pistachio nuts (pretoasted or toasted in a dry skillet)
Salt and freshly ground black pepper to taste
8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)
Vegetable oil for coating roast
Salt and freshly ground pepper
1 tablespoon dried rosemary
2 white onions
1 1/2 cups chicken stock
1/2 cup water

Steps:

  • Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan. Put the pork on it. Fill inside of roast with stuffing, packing it firmly as you go. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
  • Coat meat with vegetable oil and dust lightly with salt; season generously with pepper. Press dried rosemary sprigs around the exterior. Scatter onions around roast and cook about 2 hours in the preheated oven. Baste occasionally.
  • Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm. Pour off fat from roasting pan and remove circular piece of foil from pan. Leave backbone sections and onions in pan and place pan over medium-high flame. Add chicken stock and water. Bring to a boil while scraping bottom of pan to remove clinging particles. Simmer 5 minutes. Strain the liquid and serve it as gravy with pork.
  • Bring 4 cups of lightly salted water to a boil. Add rice, return to a boil while stirring and simmer 17 minutes. Stir occasionally. Drain well and set aside.
  • In a large saucepan over medium heat melt butter and add onions and garlic. Stir 5 minutes. Add sausage meat and break it up with a fork. Add bell pepper, fennel, cumin and clove. Cook about 10 minutes while stirring.
  • Preheat oven to 375 degrees.
  • In large mixing bowl, combine rice with sausage mixture. Add egg, parsley, pistachio nuts, salt and pepper. Blend well.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 15 grams, Sodium 900 milligrams, Sugar 3 grams, TransFat 0 grams

CROWN ROAST OF PORK AND STUFFING



Crown Roast of Pork and Stuffing image

An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.

Provided by Bergy

Categories     Pork

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 13

7 lbs rib roast, approx (16 ribs)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
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

Steps:

  • Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
  • Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
  • Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
  • Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
  • Add a bit more juice if needed.
  • The stuffing should be moist enough to hold together when squeezed lightly.
  • After you have roasted the meat for 2 hours, remove it from the oven.
  • 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).
  • 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.
  • Fill the sleeve with the stuffing, fold foil over.
  • Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
  • 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.
  • **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.

CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING



Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon dried thyme
2 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 crown roast of lamb
2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 1/4 cups wild rice, uncooked
3 3/4 cups water
1 1/2 teaspoons salt, plus more to taste
1/2 cup tart dried cherries
3/4 cup toasted and skinned hazelnuts, coarsely chopped
Freshly ground pepper to taste

Steps:

  • To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
  • To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
  • Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 429 milligrams, Sugar 8 grams

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE



Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce image

Categories     Milk/Cream     Mustard     Pork     Roast     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
dirty rice stuffing
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup Creole mustard (available at many specialty foods shops)
flat-leafed parsley sprigs for garnish
cherry tomatoes for garnish

Steps:

  • In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
  • While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING



Crown Roast of Pork with Savory Fruit Stuffing image

A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).

Provided by Dee514

Categories     Pork

Time 3h55m

Yield 10-14 serving(s)

Number Of Ingredients 25

1 pork loin crown roast (about 8-9 pounds, 14 ribs)
2 tablespoons vegetable oil
1 cup onion, diced
1 cup celery, diced
5 cups dry bread, cubes
4 medium apples, peeled cored and chopped
4 medium pears, peeled,cored and chopped
3/4 cup golden raisin
1/2 cup chopped pecans
1/4 cup prepared horseradish
1/2 cup chicken stock
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb sweet Italian sausage link, casings removed
1/4 cup butter
5 cups chopped onions
2 cups chopped celery
8 cups diced cored tart green apples
1 tablespoon dried rubbed sage
2 teaspoons dried thyme
1/2 teaspoon ground allspice
5 1/2 cups herbed cubed seasoned stuffing mix

Steps:

  • Place pork roast in roasting pan, resting on bone tips (like a rack).
  • Insert a meat thermometer into the thickest part of the meat.
  • Roast, uncovered, at 325°F for 1 1/2 hours.
  • In a medium skillet, heat vegetable oil.
  • Sauté onions and celery until onions are golden.
  • Transfer to a large bowl.
  • Add remaining ingredients and toss well.
  • Remove roast from oven; drain off excess fat.
  • Turn roast right side up (bones facing up), and replace in pan.
  • Fill cavity with stuffing.
  • Spoon the rest of the stuffing into a greased baking dish.
  • Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
  • Let roast stand 15 minutes, prior to slicing.
  • Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
  • Add apples; saute until apples are tender but still hold shape, about 10 minutes.
  • Add sage, thyme and allspice; saute for another minute.
  • Add to sausage.
  • Stir in stuffing mix.
  • Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
  • Fill center of crown roast of pork with stuffing (following above directions).
  • Transfer remaining stuffing to prepared dish.
  • Cover with foil and bake until heated through, about 40 minutes.

CROWN ROAST OF PORK WITH STUFFING



Crown Roast of Pork with Stuffing image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

  • Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts :

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