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Stuffed Crown Roast of Pork

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! —Martha Forte, East Setauket, New York

12-16 ServingsPrep: 10 min. Bake: 2-3/4 hours

Ingredients

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Johnsonville® Ground Sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Directions

Rub 1 tablespoon oil over entire roast; place on a rack in a shallow
roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at
325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until
no longer pink; drain and set aside. In the same skillet, saute the
onions, carrots, celery and garlic in remaining oil until tender.
Stir in the potatoes, parsley, fennel, salt, pepper and reserved
sausage. Carefully spoon into center or roast.
Bake 1 hour longer or until a meat thermometer reads 160° and

2 of 2

Stuffed Crown Roast of Pork (continued)

Directions (continued)

meat juices run clear. Replace foil with decorative frills if
desired. Remove stuffing to a serving bowl; slice roast between
ribs. Yield: 12-16 servings.

Nutrition Facts: 1 serving (10 ounces) equals 357 calories, 19 g fat (6 g saturated fat), 85 mg cholesterol, 384 mg sodium, 12 g carbohydrate, 2 g fiber, 34 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.