WILD RICE STUFFING CROWN PORK ROAST

WILD RICE STUFFING CROWN PORK ROAST image

Number Of Ingredients 12

1 1/2 c wild rice (cleaned & rinsed)
2 t fennel seed
3 c Chicken stock
1 1/2 c water
1 lb sweet Italian sausage (casings removed)
2 c chopped onion
1/2 stick butter
3 c fennel (3)
2 t salt
1 t pepper
1/2 t thyme
1 1/2 t sage

Steps:

Day Before: In small bowl, combine salt, pepper, thyme & sage. Rub on roast & chill overnight. In a sauce pan bring to boil first four ingredients. Simmer partially covered until rice is tender approximately 45 minutes. Drain rice. In heavy skillet over moderate heat, brown sausage, pour off fat, grind in processor. In skillet melt butter cook onion on moderately low heat, add 3 c chopped fennel. Cook covered 5-7 minutes until crisp & tender. Combine rice & fennel, and sausage. Season with salt & pepper. Remove roast from fridge one hour prior to cooking. Pat dry, rub w/olive oil. Place on oiled round of foil larger than roast. Pile stuffing in middle of crown. Cover stuffing with oiled round of foil. Roast at 450 20 minutes. Reduce to 325 for 1 hr 45 min. Stand 15 minutes. Save fennel top.