Kosher Salt & Freshly Ground Black Pepper
Stuffing (recipe to follow)
Take your roast out of the refrigerator and let sit at room temperature for one hour.
Arrange oven rack so you can set your roast as centered as possible to cook. Heat oven to 250 degrees.
Season roast all over with salt & pepper and fill cavity with the Pork & Apple Sausage Stuffing (recipe to follow).
Put roast on a rack inside a rimmed baking sheet (like a jelly roll pan or a sheet pan with low sides) and roast about 2 hours (internal temperature should be 140 degrees when you remove it from the over; it will continue cooking while resting). Remember when taking the internal temperature, center on the meat; you want to avoid hitting a bone.
Remove from oven and leave roast in pan. Cover loosely with foil and rest on the counter for 30 minutes.
Remove stuffing to separate roasting pan, cover tightly with foil, and return to oven; cook until stuffing temperature reaches 165 degrees. When stuffing is done, remove from oven and keep covered to stay warm. Set aside until serving.
Increase the oven to 500 degrees, return roast to oven, untented, and allow roast to brown and crisp all over, for 10-12 minutes. Remove from oven, cover again with loose foil and rest for 10 minutes before carving. Serve with Pork & Apple Sausage Stuffing, here.
Pork & Apple Sausage Stuffing
1 stick butter, unsalted
2 medium onions, minced
2 stalks celery, minced
1 large granny smith apple, peeled, cored and finely diced
1 lb DeBragga Pork & Apple Sausage (or sausage of your choice), casing removed, crumbled
2 cups chicken stock
1 cup whole milk
½ stick butter, unsalted
1 pkg cubed bread stuffing, seasoned if you wish
1 T poultry seasoning
Kosher Salt and Freshly Ground Black Pepper, if needed.
Heat oven to 350 degrees
In a large bowl, put your cubed stuffing. Set aside.
In a medium stock pot, put your stock and whole milk,
and simmer on low.
Melt the butter in a large skillet, add onions and celery
and saute on low until onions soften. Add apples and toss to coat.
Cook for 5 minutes, then add crumbled sausage.
Raise the heat to medium and stir constantly, letting the sausage lose
its color and begin to brown. Add your poultry seasoning.
Add your sausage mixture to the bowl of stuffing and toss
with large spoons to combine.
Add 2 cups of the stock/milk/butter mixture to the bowl
and continue carefully tossing to combine.
Check for salt and if you need to, add ½ t
Kosher Salt and a grind of black pepper.
If it looks a bit dry, add the rest of the stock mixture,
toss and transfer to a 9×13 greased baking dish.
Cover tightly with foil and bake for 45 minutes.