Crown Roast with Broccoli Mushroom Stuffing

If you have roughly 2 hours and 30 minutes to spend in the kitchen, Crown Roast with Broccoli Mushroom Stuffing might be a tremendous dairy free recipe to try. For 38 cents per serving, you get a side dish that serves 14. One portion of this dish contains about 4g of protein, 4g of fat, and a total of 107 calories. 8 people have tried and liked this recipe. It is perfect for Thanksgiving. A mixture of pepper, canolan oil, chicken bouillon cube, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 44%. Try Mushroom-Broccoli Stuffed Crown Roast, Crown Pork Roast With Cranberry Stuffing, and Crown Roast with Plum-Apple Stuffing for similar recipes.

Servings: 14

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 meat 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. Yield: 14 servings (14 cups stuffing). Originally published as Crown Roast with Broccoli Mushroom Stuffing in Taste of Home's Holiday & Celebrations CookbookAnnual 2010, p52 Nutritional Facts about 5 ounces cooked meat with 1 cup stuffing equals 400 calories, 18 g fat (6 g saturated fat), 92 mg cholesterol, 655 mg sodium, 16 g carbohydrate, 3 g fiber, 41 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Bake, uncovered, at 350° for 1-1/2 hours.

3. 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.

4. Add bread cubes; toss to coat.

5. Carefully spoon stuffing into center of roast.

6. Bake 30-60 minutes longer or until a meat thermometer reads 160°.

7. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.

8. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

9. Transfer roast to a serving platter.

10. Remove foil.

11. Let stand for 10-15 minutes.

12. Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons.

13. 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.

14. Remove stuffing to a bowl and cut between ribs.

15. Serve with gravy.

Nutrition Information:

covered percent of daily need