Crown Roast with Broccoli Mushroom Stuffing Recipe

Crown Roast with Broccoli Mushroom Stuffing Recipe
Crown Roast with Broccoli Mushroom Stuffing Recipe photo by Taste of Home
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Crown Roast with Broccoli Mushroom Stuffing Recipe

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When I need an eye-catching entree to impress guests on special occasions, I reach for a pork crown roast. It may take some time to assemble, but it easily bakes in the oven and feeds a crowd.—Carol Sue Bullick, Royersford, Pennsylvania
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 2 hours

Ingredients

  • 1 pork crown roast (14 ribs and about 9 pounds)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • STUFFING:
  • 1 chicken bouillon cube
  • 1/2 cup boiling water
  • 1 bunch broccoli, cut into 1/2-inch pieces
  • 1 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 3 tablespoons canola oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 10 slices white bread, cubed
  • GRAVY:
  • 2-1/2 cups water
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.
Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a thermometer reads 160°. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.
Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes.
Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove stuffing to a bowl and cut between ribs. Serve with gravy. Yield: 14 servings (14 cups stuffing).
Originally published as Crown Roast with Broccoli Mushroom Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p52

Nutritional Facts

1 each: 400 calories, 18g fat (6g saturated fat), 92mg cholesterol, 655mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 41g protein.

  • 1 pork crown roast (14 ribs and about 9 pounds)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • STUFFING:
  • 1 chicken bouillon cube
  • 1/2 cup boiling water
  • 1 bunch broccoli, cut into 1/2-inch pieces
  • 1 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 3 tablespoons canola oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 10 slices white bread, cubed
  • GRAVY:
  • 2-1/2 cups water
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
  2. Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.
  3. Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a thermometer reads 160°. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.
  4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
  5. Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes.
  6. Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
  7. Remove stuffing to a bowl and cut between ribs. Serve with gravy. Yield: 14 servings (14 cups stuffing).
Originally published as Crown Roast with Broccoli Mushroom Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p52

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