RECIPE OF THE DAY! CROWN ROAST OF PORK-STUFFED

Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!


Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20


Ingredients

1 crown roast of pork (about 8 pounds)

1 pound ground pork

1/2 pound bulk pork sausage

3/4 cup finely chopped onion

3 tablespoons butter

1/2 cup diced peeled apple

1/4 cup finely chopped celery

1 1/2 cups soft bread crumbs

1/2 cup minced fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Spiced crab apples (optional)


Directions

1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.

2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.

279 calories per serving-(1 each)