Mushroom-Broccoli Stuffed Crown Roast Recipe
Mushroom-Broccoli Stuffed Crown Roast Recipe photo by Taste of Home
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Mushroom-Broccoli Stuffed Crown Roast Recipe

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A few years ago, I was looking for a unique main dish for Christmas dinner when I stumbled across this recipe. I decided to give it try. It was a big hit with everyone.
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES: 12 servings


  • 1 pork crown rib roast (about 6 pounds)
  • 1 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1 large onion, chopped
  • 3 tablespoons vegetable oil
  • 4 cups coarsely chopped fresh mushrooms
  • 4 cups chopped fresh broccoli
  • 3/4 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 cups onion and sage stuffing mix
  • 1/2 cup water
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper

Nutritional Facts

8 ounce-weight: 396 calories, 16g fat (5g saturated fat), 71mg cholesterol, 1043mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 35g protein.


  1. Rub the inside and outside of roast with salt. Combine flour, thyme, parsley and pepper; rub over outside of roast. Place roast with rib ends down in a large roasting pan. Bake at 325° for 2 hours. Meanwhile, in a skillet, saute onion in oil until tender. Add mushrooms, broccoli, salt, bouillon, thyme and pepper; cook for 8 minutes or until broccoli is crisp-tender. Stir in stuffing mix and water. Turn roast over with rib ends up; fill center of roast with about 3 cups stuffing. Bake 1 hour longer or until meat thermometer inserted into meat between ribs reads 160°. Bake remaining stuffing in a greased covered baking dish during the last 40 minutes of baking time. Transfer roast to serving platter; let stand 15 minutes before slicing. For gravy, drain drippings into a measuring cup; skim and discard fat. Add enough water to drippings to measure 3 cups; stir in flour. Pour into skillet, stirring to loosen browned bits. Add salt and pepper. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast and stuffing. Yield: 12 servings.
Originally published as Mushroom-Broccoli Stuffed Crown Roast in Country Pork 1996, p76

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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