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Crown Roast with Wild Rice Stuffing

Crown Roast with Wild Rice Stuffing
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
16 ServingsPrep: 15 min. Bake: 2 hours + standing

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seed, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pork crown roast (16 ribs and 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 to 2-1/2 hours or until a
  • meat thermometer reads 145°, basting occasionally with apple
  • juice.
© Taste of Home 2013

2 of 2

Crown Roast with Wild Rice Stuffing (continued)

Directions (continued)

  • Meanwhile, in a large saucepan, bring 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 same skillet, cook sausage over
  • medium heat until no longer pink; drain. Drain rice; add rice and
  • sausage to mushroom mixture and stir until blended.
  • Remove roast from oven; tent with foil. Let stand 15 minutes. Remove
  • foil. Spoon stuffing into center of roast. Garnish platter with kale
  • and beets if desired. Carve between ribs to serve. Yield: 16
  • servings (12 cups stuffing).
Nutrition Facts: 1 rib with 3/4 cup stuffing 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013