Crown Roast of Pork with Sausage Stuffing

Crown Roast of Pork with Sausage Stuffing

19 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Marc Boyer
Recipe by  Marc Boyer

“This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
  2. Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
  3. Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
  4. Boil 2 cups broth and vermouth in large saucepan until reduced by half.
  5. Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  6. In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
  7. Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
  8. Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
  9. Carve pork between the bones into chops. Serve with stuffing and gravy.

Share It

Reviews (19)

Rate This Recipe
Kathy W.
35

Kathy W.

I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe.

I'm nuts too...
26

I'm nuts too...

This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc.

Journeyman
22

Journeyman

Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of this meal. It looked so delicious, smelled as good as it looked, and the taste was the best. Thank you. It was a great cooking experience for me.

More Reviews

Similar Recipes

Roast Pork with Maple and Mustard Glaze
(411)

Roast Pork with Maple and Mustard Glaze

Spicy Honey Mustard Pork Roast
(245)

Spicy Honey Mustard Pork Roast

Pork Butt Roast with Vegetables
(122)

Pork Butt Roast with Vegetables

Special Occasion Stuffed Crown Pork Roast
(52)

Special Occasion Stuffed Crown Pork Roast

Roast Pork
(26)

Roast Pork

Roast Pork with Cranberry Glaze
(24)

Roast Pork with Cranberry Glaze

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 858 cal
  • 43%
  • Fat
  • 43.3 g
  • 67%
  • Carbs
  • 50.2 g
  • 16%
  • Protein
  • 52.5 g
  • 105%
  • Cholesterol
  • 151 mg
  • 50%
  • Sodium
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roast Pork with Maple and Mustard Glaze

>

next recipe:

Spicy Honey Mustard Pork Roast