For the Crown
Roast of Pork.
Use about half of the stuffing to fill the crown roast of
pork, and bake the rest in a shallow baking dish until a meat thermometer
registers 155 degrees.
tablespoons vegetable oil
1 cup chopped celery
1/4 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry
4 ounces dried apples, chopped
3 large eggs, beaten to
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1 cup canned beef broth
Heat oil in
heavy medium skillet over medium heat. Add celery and sauté until
tender, about 3 minutes. Add shallots and garlic; sauté until shallots
are tender. Transfer mixture to large bowl.
Mix in all remaining
ingredients except beef broth. Add enough broth to moisten stuffing.
Preheat oven to 375 degrees. Set aside about half of the stuffing to fill
crown roast of pork cavity. Transfer remaining stuffing to loaf pan large
enough to hold stuffing. Cover with foil. Bake stuffing in pan alongside roast
during last 1 hour of cooking until thermometer inserted into center registers
155 °F, about 1 hour.
Invert stuffing in pan onto platter. Slice
stuffing and serve with roast.