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:

1 bunch broccoli, cut into 1/2-inch pieces

3 tablespoons canola oil

1 chicken bouillon cube

1 teaspoon dried parsley flakes

1/4 teaspoon dried thyme

3 tablespoons all-purpose flour

1 pound sliced fresh mushrooms

1 large onion, chopped

1/8 teaspoon pepper

1 pork crown roast (14 ribs and about 9 pounds)

1/2 teaspoon salt

2-1/2 cups water

10 slices white bread, cubed

Equipment:

roasting pan

bowl

aluminum foil

frying pan

kitchen thermometer

baking pan

measuring cup

sauce pan

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:

Quickview
106k Calories
4g Protein
3g Total Fat
15g Carbs
7% Health Score
Limit These
Calories
106k
5%

Fat
3g
6%

  Saturated Fat
0.4g
2%

Carbohydrates
15g
5%

  Sugar
2g
3%

Cholesterol
0.08mg
0%

Sodium
257mg
11%

Get Enough Of These
Protein
4g
8%

Vitamin C
40mg
49%

Vitamin K
46µg
45%

Folate
57µg
14%

Vitamin B2
0.24mg
14%

Selenium
8µg
12%

Manganese
0.24mg
12%

Vitamin B3
2mg
12%

Vitamin B1
0.17mg
11%

Fiber
2g
9%

Vitamin B5
0.85mg
9%

Phosphorus
80mg
8%

Potassium
279mg
8%

Copper
0.16mg
8%

Calcium
72mg
7%

Vitamin B6
0.14mg
7%

Iron
1mg
7%

Vitamin E
0.91mg
6%

Vitamin A
271IU
5%

Magnesium
18mg
5%

Zinc
0.53mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Warm + Roasted Winter Salad Bowl
Chocolate Chip Zucchini Muffins
Stuffed Pretzel Cookies (Prezookie)
Baked Spaghetti Alfredo with Chopped Steak and Bacon
Fiesta Dogs
Baked Penne with Italian Sausage
Spiced Hot Cocoa and Chamomile Tea
Individual Vegetable and Potato Pies
brown butter soda bread
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

Food Joke

School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

Popular Recipes
Five-Bean Salad With Smoked Paprika Vinaigrette

Epicurious

Strawberry chocolate devil's food cake | Simone's KitchenSimone's Kitchen

In Simones Kitchen

Rice Pudding Ice Cream

Pies and Plots

Fig Plum Orange Torte

Jeanettes Healthy Living

Project Runway Party, Chocolate Cupcakes & Raspberry Mousse Frosting

Will Cook for Smiles