One pork crown roast, approx. 9 lb.
Salt and pepper
1/4 cup margarine or butter
2 cups chopped celery
3/4 cup chopped onions
1 cup chicken broth
1 tsp. sage leaves, crushed
1 tsp. poultry seasoning
16 oz. (6.5 cups) unseasoned stuffing cubes
1 lb. pork sausage, browned and well-drained
One 8-oz. can crushed pineapple, undrained
1 cup applesauce
1 cup orange marmalade
Celebrate Easter holidays in style. Perfect with a side of new potatoes, maybe some asparagus. Enjoy the bounty of spring! And pass the coconut eggs.
Preheat oven to 325 degrees.
Sprinkle roast with salt and pepper, if desired. Place roast in roasting pan, bone tips up. Wrap tips of bones with foil to prevent overbrowning. Insert meat thermometer so end reaches center of thickest part of meat but doesn't rest in fat or on the bone. DO NOT add water, DO NOT cover. Roast on lowest oven rack at 325 degrees for 2 hours.
-Meanwhile, melt margarine in large skillet. Add celery and onions; cook about 5 mins. or until vegetables are crisp-tender, stirring constantly. Stir in broth, sage leaves and poultry seasoning. In a very large bowl, combine stuffing cubes, sausage, pineapple, applesauce and marmalade. Add vegetable mixture; stir until well-blended. Fill center of the roast with stuffing; continue roasting until meat thermometer reaches 160 degrees F and stuffing is thoroughly heated. Cover stuffing with foil if top becomes too brown. (Remaining stuffing can be baked in a 1.5-quart casserole.)
-To serve, remove foil from stuffing and rib ends. If desired, cover bone ends with paper frills. Carefully transfer roast to serving platter; remove strings. For ease in carving, let roast stand 10 mins. to set juices. Slice meat between ribs. Serves 16. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Thursday March 18th, 2010