Looking for something other then turkey to serve? Give this a try.
It looks great at the table
| 7 | lb crown pork roast (12 rib) | ||||
| salt & pepper to taste | |||||
| Apple Walnut Stuffing | |||||
| 1/3 | cup butter or margarine | 2 | tbl dried whole leaf sage | ||
| 1 | large onion — finely chopped | 1/2 | tsp dried rosemary | ||
| 2 | celery stalks — fine chopped | 1/2 | tsp dried thyme | ||
| 1 | cup red cooking apple — chopped | 1 | lg egg — beaten | ||
| 1 | cup green cooking apple — chopped | 1/2 | cup milk | ||
| 2 | cup white bread cubes — toasted | 1/2 | tsp salt | ||
| 1 | cup walnuts — chopped | 1/4 | tsp pepper | ||
ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325° for 1 hour. Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325° for 1-1/2 hours or until meat thermometer reaches 160°. Remove foil from roast; let stand 15 minutes before serving.
STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
Note: To bake stuffing separately, spoon into a lightly greased 11×7-inch baking dish. Bake at 350° for 30 minutes.
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