S
ShamelessFlirt
Guest
Fluffy!
Stuffed Crown Roast of Pork
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Makes 10 to 12 servings.
3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled, cored and
chopped tart apple
1/2 cup fresh bread crumbs
1 pound ground pork
1/2 pound ground seasoned
pork sausage
1/2 cup chopped parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
9 pounds crown pork roast
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Stuffing: Melt butter in a large skillet over
medium heat. When foam subsides add onion and saute, stirring
frequently, for about 5 minutes. Stir in celery and apples; saute
(without browning) about 5 minutes longer. Scrape skillet
contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix
together gently but thoroughly. (Note: Do not taste the
uncooked stuffing, for it contains raw pork; instead, fry a
small ball of the stuffing in the skillet, then taste and
season with more salt and pepper as necessary).
3 Fill the center of the crown with the stuffing,
mounding it slightly. Cover it with a round of aluminum foil
and wrap the ends of the chop bones in strips of foil to
prevent them from charring and snapping off.
4 Place the crown on a rack in a shallow roasting pan
just large enough to hold it comfortably, and roast in the
center of the oven, undisturbed, for about 3 hours or until
internal temperature of meat is 175 degrees F (80 degrees C).
(Note: 30 minutes before pork is done, remove the foil from
the top of the stuffing to allow the top to brown.)
5 Carefully transfer the crown to a large, heated,
circular platter, strip the foil from the ends of the chops and
replace it with paper frills. Let the crown rest for about 10
minutes before carving and serving. To Carve Pork: Insert a
large fork in the side of the crown to steady it and, with a
large, sharp knife, cut down through each rib to detach the
chops. Two chops per person is a customary portion
accompanied by a generous serving of the stuffing.
Stuffed Crown Roast of Pork
A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!
Makes 10 to 12 servings.
3 tablespoons butter
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup peeled, cored and
chopped tart apple
1/2 cup fresh bread crumbs
1 pound ground pork
1/2 pound ground seasoned
pork sausage
1/2 cup chopped parsley
1/2 teaspoon dried sage
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
9 pounds crown pork roast
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Stuffing: Melt butter in a large skillet over
medium heat. When foam subsides add onion and saute, stirring
frequently, for about 5 minutes. Stir in celery and apples; saute
(without browning) about 5 minutes longer. Scrape skillet
contents into a large mixing bowl. Add bread crumbs, ground
pork, sausage meat, parsley, sage, salt and pepper. Mix
together gently but thoroughly. (Note: Do not taste the
uncooked stuffing, for it contains raw pork; instead, fry a
small ball of the stuffing in the skillet, then taste and
season with more salt and pepper as necessary).
3 Fill the center of the crown with the stuffing,
mounding it slightly. Cover it with a round of aluminum foil
and wrap the ends of the chop bones in strips of foil to
prevent them from charring and snapping off.
4 Place the crown on a rack in a shallow roasting pan
just large enough to hold it comfortably, and roast in the
center of the oven, undisturbed, for about 3 hours or until
internal temperature of meat is 175 degrees F (80 degrees C).
(Note: 30 minutes before pork is done, remove the foil from
the top of the stuffing to allow the top to brown.)
5 Carefully transfer the crown to a large, heated,
circular platter, strip the foil from the ends of the chops and
replace it with paper frills. Let the crown rest for about 10
minutes before carving and serving. To Carve Pork: Insert a
large fork in the side of the crown to steady it and, with a
large, sharp knife, cut down through each rib to detach the
chops. Two chops per person is a customary portion
accompanied by a generous serving of the stuffing.
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
Sounds like I missed all the fun here today. 
It's nice that you'll be back east. It's cold here though...brrrr.
It's nice that you'll be back east. It's cold here though...brrrr.
The Dipsomaniac
man about town
- Joined
- Sep 25, 2001
- Posts
- 1,824
LovetoGiveRoses said:Sounds like I missed all the fun here today.
you and me both LTGR!
mmm good to see this spot getting some more action... plus we gotta assist yummy to get that dam av back, now that she gone back and claimed virginity status again... though she seems to have recently lost that - yet again...
Losing your viginity twice. Now wouldnt that be fun!
rybread
Really Experienced
- Joined
- Mar 9, 2002
- Posts
- 107
this is more like it
by the looks of it its a good thing i went looking for this thread not that long ago....Mel it's great to see u back on here...can't wait to see some new pics..and even better it's good to know you will be closer to me lol...as u can see i still haven't posted enough to get the av...but that can wait until u get back to CT...hi everyone else too
by the looks of it its a good thing i went looking for this thread not that long ago....Mel it's great to see u back on here...can't wait to see some new pics..and even better it's good to know you will be closer to me lol...as u can see i still haven't posted enough to get the av...but that can wait until u get back to CT...hi everyone else too
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
Hello Dips. Yes, now we're here today and no Yummy. Too bad. I guess I'll go do some errands.
clit_licker30
Nibblin' On Sponge Cake
- Joined
- Feb 7, 2002
- Posts
- 5,324
I heard there was a reunion going on here! I see a lot of the gang has come around to say Hi to Mel.
Hello Yummy Baby!
Hello Yummy Baby!
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
Hello Clit. Have a little time off these couple weeks? How've you been?
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
Merry Christmas All. Merry Christmas Gunner. We won't get a White Christmas here. I'll bet you will though.
The Dipsomaniac
man about town
- Joined
- Sep 25, 2001
- Posts
- 1,824
Gunner Dailey said:
Thanks mate.
So how was xmas for everyone? Get away on hols? have a big family bash/party? Burn a hole in the bank balance?
More to the point, did anyone see YB? Now what a xmas that would be!!!
Cheers to all!
DM
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
The Dipsomaniac said:
I didn't go anywhere. Parents and brother came to visit. I had a house full. Brother's got a girlfriend he might bring up for a long weekend in January. That's great news. My other brother lives in Chicago, but he's considering moving back here sometime.
No YB around lately, I think she'll be around more in January.
How about you? Did you have a big party?
LovetoGiveRoses
Southern Gentleman
- Joined
- Jan 3, 2002
- Posts
- 16,796
Merry Christmas Cibo, and Happy New Year. You've been busy lately. She seems like a nice lady. I'm glad for you.
