Fruit-Stuffed Crown Roast Recipe

Fruit-Stuffed Crown Roast Recipe photo by Taste of Home

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Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.—Shaaron Hetland, Chilliwack, British Columbia

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Fruit-Stuffed Crown Roast Recipe

Prep: 15 min. Bake: 3 hours + standing

Yield: 16 Servings

15 180 195

Ingredients

1-1/2 cups red currant jelly
1/2 cup orange liqueur or juice
1 pork crown rib roast (16 ribs and about 8 pounds)
1/4 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
6 cups unseasoned stuffing cubes
1 can (15-1/4 ounces) apricot halves, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained
1 large tart apple, peeled and chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme

Directions

In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours.
In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well.
Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a meat thermometer reads 160° in meat and stuffing.
Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve. Yield: 16 servings.

Editor's Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.

Nutritional Facts 1 serving equals 441 calories, 15 g fat (6 g saturated fat), 92 mg cholesterol, 379 mg sodium, 45 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Fruit-Stuffed Crown Roast in Country Woman Christmas Annual 2010, p45