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Corn-Stuffed Crown Roast

Corn-Stuffed Crown Roast
"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.
12 ServingsPrep: 20 min. Bake: 3 hours + standing

Ingredients

  • 1 pork crown roast (about 7 pounds and 12 ribs)
  • 1/2 teaspoon pepper, divided
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup butter, cubed
  • 6 cups crushed corn bread stuffing
  • 2 cups frozen corn, thawed
  • 2 jars (4-1/2 ounces each) sliced mushrooms, undrained
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning

Directions

  • Place roast on a rack in a large shallow roasting pan. Sprinkle with
  • 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, at
  • 350° for 1-1/2 hours.
  • In a Dutch oven, saute celery and onion in butter until tender. Stir
  • in the stuffing, corn, mushrooms, salt, poultry seasoning and
  • remaining pepper. Carefully spoon 1-3 cups into center of roast.
  • Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate
  • until ready to use.
  • Bake roast 1 hour longer or until a thermometer reads 165° for
  • stuffing. Cover and bake extra stuffing for 30-40 minutes or until
  • browned. Transfer to a serving platter. Let stand for 15 minutes.
  • Remove foil. Cut between ribs to serve.
  • Yield: 12 servings.
© Taste of Home 2013

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Corn-Stuffed Crown Roast (continued)

Nutrition Facts: 1 serving equals 545 calories, 30 g fat (15 g saturated fat), 124 mg cholesterol, 826 mg sodium, 30 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013