Crown Roast with Wild Rice Stuffing

By Roger829

Ingredients

• STUFFING:
• thyme 1 teaspoon dried
• fennel 1 teaspoon crushed seeds
• salt 1 teaspoon
• pepper 1/2 teaspoon
• pork crown roast 1 , (about 9 pounds)
• apple juice 1 cup unsweetened
• water 2 quarts
• wild rice 2 cups uncooked
• salt 2 teaspoons , optional
• mushrooms 1/2 pound sliced fresh
• onions 2 mediums , chopped
• butter 2 tablespoons
• pork sausages 2 pounds seasoned bulk

Details

Servings 15

Preparation

Step 1

Combine the thyme, fennel, salt 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 2-3/4 to 3-1/4 hours or until a meat thermometer reads 160°, basting occasionally with apple juice.

For stuffing, in a large saucepan, bring the water, rice and salt if desired to a boil.
Reduce heat cover and simmer for 45-60 minutes or until tender.
In a large skillet, saute mushrooms and onions in butter until tender.
Transfer to a large bowl.
In the same skillet, cook sausage over medium heat until no longer pink drain.
Drain the rice add rice and sausage to mushroom mixture and stir until blended.
Transfer roast to a serving platter let stand for 15 minutes.
Remove foil. Spoon stuffing into center of roast.
Cut between ribs to serve.
Yield: 15 servings (12 cups stuffing).