Crown Roast with Stuffing

By á-47

Ingredients

• 1 pork crown roast (12 ribs and about 8 lbs)
• 1/2 tea. seasoning salt
• STUFFING
• 1/4 cup butter, cubed
• 1 cup sliced fresh mushrooms
• 1 medium onion, grated
• 1 celery rib, finely chopped
• 1 cup chopped dried apricots
• 1/2 tea. dried savory
• 1/2 tea. drid thyme
• 1/4 tea. salt
• 1/4 tea. pepper
• 3 cups soft bread crumbs
• 1/3 cup apricot preserves

Preparation

Step 1

Place roast, rib ends up, in a large shallow roasting pan; sprinkle with seasoning salt. Cover rib ends with foil. Bake, uncovered, at 350 degrees for 1 1/2 hours.

For stuffing, in a large skillet, melt butter. Add the mushrooms, onion and celery; saute until tender. stir in apricots and seasonings. Add bread crumbs; toss to coat.

Carefully spoon stuffing into center of roast. Brush sides of roast with preserves. Bake 45-75 minutes longer or until a meat thermometer reads 160 degrees.

Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.