This elegant centerpiece entree is actually very easy to prepare. Have the butcher
cut and tie the crown roast for you. Simply roast, and bake the stuffing alongside
in a separate casserole. Serve with buttered green beans amandine, a fruit salad
and warm dinner rolls.
8 to 9 pound crown roast of pork
Salt and ground black pepper, to taste
1 pound ground pork, cooked and crumbled
5 cups dry bread cubes
1 (14 1/2-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 cup walnut halves, toasted
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup granulated sugar
Heat oven to 350 degrees F.
Generously season pork with salt and pepper; place in shallow roasting pan; roast
for about 2 to 2 1/2 hours, until internal temperature, measured with a meat thermometer,
is 150 to 155 degrees F (about 18 to 20 minutes per pound) Remove roast from oven.
Let stand 15 minutes before slicing to serve with stuffing.
Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth,
onion, celery, walnuts and seasonings; mix well.
In medium saucepan, combine rhubarb and sugar; bring to a boil.
Pour over stuffing mixture; mix lightly.
Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F for 1 1/2