This elegant centerpiece entrée 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.
- 8-9 pound crown roast of pork
- salt, to taste
- pepper, to taste
- 1 pound ground pork, cooked and crumbled
- 5 cups dry bread cubes
- 1 14 1/2-oz can chicken broth
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup Walnut halves, toasted
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground black pepper
- 2 cups rhubarb, diced (fresh or frozen, thawed)
- 1/2 cup sugar
Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2-2 1/2 hours, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 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 hours.