Corn-Stuffed Crown Roast Recipe

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Corn-Stuffed Crown Roast Recipe
Corn-Stuffed Crown Roast Recipe photo by Taste of Home
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Corn-Stuffed Crown Roast Recipe

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"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Corn-Stuffed Crown Roast in Quick Cooking December 2000, p56

Nutritional Facts

1 each: 545 calories, 30g fat (15g saturated fat), 124mg cholesterol, 826mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 38g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Corn-Stuffed Crown Roast in Quick Cooking December 2000, p56

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Reviews forCorn-Stuffed Crown Roast

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MY REVIEW
punta5 User ID: 1012607 83505
Reviewed Dec. 25, 2011

"Has become a Christmas tradition. Everyone loves it."

MY REVIEW
JRRRR User ID: 2692772 106008
Reviewed May. 6, 2008

"The great taste of this dish comes from the pork. A good quality Crown Roast will always be great. Be sure you study how to purhase a Crown Roast, it will make all the difference. The presentation was great, and everyone loved this on Christmas day instead of turkey or ham."

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