CROWN ROAST OF PORK WITH WILD RICE STUFFING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
- In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
- Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
- Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.
CROWN ROAST WITH WILD RICE STUFFING
My mom made this tender, juicy crown roast for Christmas once. It was an impressive and memorable change from traditional stuffing. -Christine Frazier, Auburndale, Florida
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16 servings (12 cups stuffing).
Number Of Ingredients 16
Steps:
- Combine the salt, thyme, fennel and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 145°, basting occasionally with apple juice., Meanwhile, in a large saucepan, bring water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In same skillet, cook sausage over medium heat until no longer pink; drain. Drain rice; add rice and sausage to mushroom mixture and stir until blended., Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish platter with kale and beets if desired. To serve, carve between ribs.
Nutrition Facts : Calories 516 calories, Fat 27g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 475mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 43g protein.
CROWN LAMB ROAST WITH SAGE STUFFING
Ask your butcher to shape the crown roast and tie it with string. Wrap foil around the tops of the cutlet bones to prevent them from burning. Any excess stuffing can be moistened with a little apple juice, rolled in greased foil and baked with the lamb. Cook this dish just before serving. Serve with roasted vegetables and your favourite Sauvignon Blanc or Cabernet Merlot. One of my favourite meats to cook; my recipe library includes many variations in the preparation and presentation of lamb and this recipe is just one I am pleased to share. From Classic Essential Roasts by the Hawthorn Press.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
- Trim excess fat and sinew off meat.
- Combine breadcrumbs, sage and parsley.
- Melt the butter in a small pan.
- Add the onion and apple and cook over medium heat until soft.
- Remove from the heat and stir into combined breadcrumbs/sage/parsley.
- Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
- Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
- Fold lightly into the stuffing mixture.
- Place the crown roast in a shallow roasting pan.
- Place a sheet of lightly greased foil in the base of the roast cavity.
- Spoon the stuffing into the foil cavity, pressing in lightly.
- Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
- Remove from oven and let the lamb sit for 10 minutes prior to carving.
- Cut between the cutlets to separate and serve.
WILD RICE DRESSING
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
- Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
- Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
- Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
- Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.
CROWN ROAST OF PORK WITH SAUSAGE STUFFING
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.
Provided by Marc Boyer
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
- 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.
- 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.
- Boil 2 cups broth and vermouth in large saucepan until reduced by half.
- Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- 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.
- Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
- 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.
- Carve pork between the bones into chops. Serve with stuffing and gravy.
Nutrition Facts : Calories 857.8 calories, Carbohydrate 50.2 g, Cholesterol 151 mg, Fat 43.3 g, Fiber 1.9 g, Protein 52.5 g, SaturatedFat 17.8 g, Sodium 958.9 mg, Sugar 8.3 g
CROWN ROAST OF PORK WITH CRANBERRY STUFFING
The appearance and flavor of this roast will surely impress your quests!
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 8-10 Servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Combine spice rub ingredients in a small bowl. Set aside. Heat corn oil and butter in a large skillet over medium heat. Add celery, onions and 2 tablespoons of spice rub. Cook for 5 to 7 minutes, or until the vegetables are tender but not browned. Add cranberries and apricots; cook 1 to 2 minutes, or until heated through. Transfer to a large bowl. Add bread cubes to cranberry-and-onion mixture and toss. Stir in chicken broth. Rub remaining spice rub on exterior and interior of roast; transfer to a roasting pan. Fill cavity of roast with stuffing. Cover stuffing and rib tips with foil. Place on lower oven rack and bake at 350degreesF for 3-1/2 to 4 hours, or until roast is well browned and internal temperature is at least 155degreesF. Remove from oven and let roast rest for at least 10 minutes. Slice the roast between the bones and serve with stuffing.
PORK CROWN ROAST WITH STUFFING
The crown roast is the perfect holiday dinner centerpiece. Season the pork before cooking. Serve the crown pork roast topped with the rice and dried fruit mixture. Slice tableside for your guests.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Sauté onion in butter until tender but not browned. Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice. Bring rice mixture to a boil, then remove from heat. Cover tightly and let stand 10 minutes. Stir dried prunes and dried apricots into the rice mixture. Fill center of roast with rice mixture. Place a folded strip of aluminum foil over exposed ends of ribs. Bake for 25 to 30 minutes per pound to until thermometer registers 170 °F. Garnish with apricot halves, if desired.
CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE
Steps:
- In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
- While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.
WILD RICE, SAUSAGE AND FENNEL STUFFING
Categories Rice Side Sauté Thanksgiving Stuffing/Dressing Sausage Fennel Bon Appétit
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.
CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
- To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
- Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 429 milligrams, Sugar 8 grams
WILD RICE & MUSHROOM STUFFING
This is a lovely stuffing for crown roast of pork, cornish hen, pheasant, guinea fowl or other poultry
Provided by Bergy
Categories Rice
Time 35m
Yield 6 Cups
Number Of Ingredients 8
Steps:
- Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes.
- Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.
Nutrition Facts : Calories 375.8, Fat 6.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 108.9, Carbohydrate 69.3, Fiber 6.7, Sugar 8.1, Protein 14.2
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