Crown Roast of Pork With Pork and Apple Sausage Stuffing

Crown Roast of Pork With Pork and Apple Sausage Stuffing

This show-stopping centerpiece is surprisingly easy to roast & serve. Work on the stuffing as the pork roasts.
  • Prep Time 2 hrs
  • Cook Time 3 hrs

Ingredients

  • One 20-chop Naturally Raised Crown Roast of Pork
  • 1/2 cup Kosher salt
  • 4 T  ground black pepper

For the stuffing:

  • 4 cups 2” bread cubes (use anything you have – I used potato rolls this time)
  • 3T olive oil
  • 1T each onion powder and garlic powder
  • 1 lb Pork & Apple Sausage
  • 1 cup diced sweet onions
  • 1 cup thinly sliced celery
  • 1 cup peeled, cored, diced Granny Smith Apple
  • 8T butter, portioned
  • 2 cups milk
  • 2 cups chicken stock
  • 2T poultry seasoning

Directions

Heat oven to 300°

  1. In a rimmed baking sheet, toss your bread cubes with oil and seasonings and spread them out to one layer.  Bake until toasted.
  2. Remove from oven and put in a large bowl. (stuffing directions continue at end of roast recipe below)
  3. Season roast generously with kosher salt and black pepper.  Sit on a rack in a roasting pan at room temperature for 2 hours.  Prepare the stuffing while you wait.
  4. Blot surface of roast completely dries with paper towels before placing in the oven for 2 hours.
  5. Put your stuffing dish into the oven when you start the pork and cook it until the center is 160°.
  6. Start taking the internal temp of the roast at the two-hour mark.  Your goal is 140°.  Avoid touching bone when taking the temp.  When the center is 140, remove from the oven.
  7. Let the roast sit out under tented foil for 30 minutes.  Increase oven temp to 500° while the roast is resting.  Make sure it hits a temp and put the roast back into the oven for 15 minutes to crisp up.  Remove all from the oven and let the roast rest 15 minutes before carving.

Stuffing:

  1. Take the sausage out of its casing and break apart in a pan with 2T oil.  Once it browns a bit, remove it to a dish and add 4T butter to the drippings.  Saute onion, celery, apples, a bit of kosher salt and black pepper on low.  In a saucepan, put milk, stock and poultry seasoning and bring to a low boil with the remaining 4T butter.
  2. Once the veggies soften, put the sausage back into the saute pan for 5 minutes.
  3. Empty the pan on top of the bread cubes and add the contents of the saucepan.  Gently use a spatula to combine.  Put into a buttered glass baking dish and cover with foil.

DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen

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