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Crown Roast with Wild Rice Stuffing Recipe

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My mom made this tender, juicy crown roast for Christmas once. It was an impressive and memorable change from traditional stuffing. —Christine Frazier, Auburndale, Florida

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Crown Roast with Wild Rice Stuffing Recipe

Prep: 15 min. Bake: 2-3/4 hours + standing

Yield: 15 Servings

15 165 180

Ingredients

1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (about 9 pounds)
1 cup unsweetened apple juice
STUFFING:
2 quarts water
2 cups uncooked wild rice
2 teaspoons salt, optional
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 pounds seasoned bulk pork sausage
OPTIONAL GARNISH:
Fresh kale and pickled whole beets

Directions

Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 160°, basting occasionally with apple juice.
For stuffing, in a large saucepan, bring the water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender.
In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.
Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve. Yield: 15 servings (12 cups stuffing).

Nutritional Facts about 6 ounces cooked pork with about 3/4 cup stuffing (calculated without optional ingredients) equals 387 calories, 20 g fat (8 g saturated fat), 84 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Crown Roast with Wild Rice Stuffing in Taste of Home February/March 2009, p66

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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