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Crown Roast with Broccoli Mushroom Stuffing

 Crown Roast with Broccoli Mushroom Stuffing
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
14 ServingsPrep: 30 min. Bake: 2 hours


  • 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
  • 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

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Crown Roast with Broccoli Mushroom Stuffing (continued)


  • 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 meat 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).
Nutritional Facts: about 5 ounces cooked meat with 1 cup stuffing equals 400 calories, 18 g fat (6 g saturated fat), 92 mg cholesterol, 655 mg sodium, 16 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.