Recipe - Crown Pork Roast With Apple-Walnut Stuffing

PATTI VDRJ67A
7 pound Crown pork roast (12 rib)
Salt & pepper to taste
APPLE WALNUT
STUFFING
1/3 cup Butter or margarine
1 lg Onion; finely chopped
2 Celery stalks; fine chopped
1 cup Red cooking apple; chopped
1 cup Green cooking apple; chopped
2 cup White bread cubes; toasted
1 cup Walnuts; chopped
2 tablespoon Dried whole leaf sage
One half teaspoon Dried rosemary
One half teaspoon Dried thyme
1 lg Egg; beaten
One half cup Milk
One half teaspoon Salt
One fourth teaspoon Pepper

ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a
piece of aluminum foil into an 8" square; place on rack in roasting pan.
Place roast, bone ends up, on foillined rack. Bake at 325~ for 1 hour. Cut
a piece of foil long enough to fir around ribs. Wrap foil around ribs and
fold over tips of ribs. Spoon stuffing into center of roaste; cover with
additional foil. Insert meat thermometer into roast without touching fat or
bone. Bake at 325~ for 1One half hours or until meat thermometer reaches 160~.
Remove foil from roast; let stand 15 minutes before serving.

STUFFING: Melt butter in a small skillet over mediumhigh heat; add onion
and celery and cook, stirring constantly, until tender. Combine apples,
bread cubes, walnuts and seasonings in a large bowl; stir in vegetable
mixture, egg and remaining ingredients.

NOTE: Stuffing can be made separately. Spoon into a lightly greased 11x7"
baking dish. Bake at 350~ for 30 minutes.

SOURCE: Southern Living Magazine, Fall 1995.
Posted to MCRecipe Digest V1 #813 by Nancy Berry nlberry@prodigy.net on
Sep 28, 1997