CROWN ROAST WITH BROCCOLI MUSHROOM STUFFING

Crown Roast with Broccoli Mushroom Stuffing image

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 14 servings (14 cups stuffing).

Number Of Ingredients 22

Previous Next

1 pork crown roast (14 ribs and about 9 pounds)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
STUFFING:
1 chicken bouillon cube
1/2 cup boiling water
1 bunch broccoli, cut into 1/2-inch pieces
1 pound sliced fresh mushrooms
1 large onion, chopped
3 tablespoons canola oil
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
10 slices white bread, cubed
GRAVY:
2-1/2 cups water
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat., Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a thermometer reads 160°. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake., Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned., Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes., Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove stuffing to a bowl and cut between ribs. Serve with gravy.

Nutrition Facts :