Menu Enter a recipe name, ingredient, keyword...


Crown Roast of Pork with Apple and Sausage Stuffing


Rate this recipe 0/5 (0 Votes)


  • 1 tablespoon plus 1 teaspoon dried rubbed safe
  • 1 tablespoon coarse salt
  • 2 large garlic cloves, pressed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon plus 1/8 teaspoon ground allspice
  • 1 - 6 1/2 to 7 pound crown roast of pork
  • Apple and Sausage stuffing
  • 1 pound sweet Italian sausage, casings removed
  • 1/4 cup (1/2 stick) butter
  • 5 cups chopped onions (about 3 large)
  • 2 cups chopped celery
  • 8 cups diced cored tart green apples (Granny Smith)
  • 1 tablespoon dried rubbed safe
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 5 1/2 cups herbed cubed stuffing mix (about 10 ounces)
  • Saute sausage, Remove to bowl. Add butter, onion and celery. Saute about 15 minutes. Add apples, saute about 10 minutes. Add sage, thyme and allspice, saute 1 minute. Add sausage. Stir in stuffing. Season. (Can be made 1 day ahead. Cover, chill.
  • 2 - 14 1/2 ounce cans low-salt chicken broth
  • 1/2 cup applejack
  • 2 Tablespoon (1/4 stick) butter
  • 1 cup finely chopped onion
  • 2 Tablespoons all purpose flour
  • 1/2 cup frozen apple juice concentrate, thawed
  • Crab apples (optional)
  • Fresh sage sprig (optional)


Servings 8


Step 1

Combine 1 tablespoon sage, salt, garlic, thyme and 1/2 teaspoon allspice in bowl. Fold double-thick layer of foil into 4 inch square. Poke 4 small holes in square. Push foil through roast to bottom to cover opening so that stuffing will not fall out later. Place roast on rack in large roasting pan. Rub sage mixture over meat. Cover and refrigerate overnight.

Preheat oven to 450 degrees. Place pork in oven, reduce temperature to 325 degrees. Roast pork 1 1/2 hours. Fill cavity with enough stuffing to mound in center. Continue roasting until thermometer inserted into center of pork meat registers 160 degrees, about 1 hour 20 minutes.

Carefully transfer pork to platter. Pour off fat from pan. Place pan over medium high heat. Add Applejack; bring to boil, scraping up any browned bits. Remove from heat. Melt butter in heavy large skillet over medium-high heat. Add onion, saute until tender, about 8 minutes. Add flour and 1 teaspoon sage. Stir 1 minute. Whisk in reduced broth and Applejack mixture. Boil until thickened, about 1 minute. Add juice concentrate; boil until thickened. Stir in 1/8 teaspoon allspice. Season with salt and pepper.


You'll also love

Review this recipe

Warm Apple Cobler Pineapple cranberry punch