Crown Roast of Pork with Chestnut Sausage Stuffing

The recipe Crown Roast of Pork with Chestnut Sausage Stuffing can be made in about 3 hours and 30 minutes. One portion of this dish contains about 78g of protein, 36g of fat, and a total of 699 calories. This recipe serves 16. For $4.95 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. If you have fresh sage, chestnuts, bulk pork sausage, and a few other ingredients on hand, you can make it. 186 people have tried and liked this recipe. Thanksgiving will be even more special with this recipe. Plenty of people really liked this hor d'oeuvre. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 90%. Try Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree, Crown Pork Roast With Cranberry Stuffing, and Crown Roast of Pork with Apple Stuffing for similar recipes.

Servings: 16

Preparation duration: 75 minutes

Cooking duration: 135 minutes

 

Ingredients:

1 1-pound loaf country white bread, cut or torn into 1-inch pieces

2 teaspoons freshly ground black pepper

1 pound bulk Italian pork sausage

2 stalks celery, diced

2 cups jarred whole roasted and peeled chestnuts, roughly chopped

2 1/2 cups chicken broth

1 medium bulb fennel, diced

2 tablespoons chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

4 cloves garlic, smashed and roughly chopped

1 tablespoon kosher salt

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

1/2 cup chopped fresh Italian parsley

2 8-chop racks of pork (about 5 pounds each)

1 medium yellow onion, diced

Equipment:

kitchen twine

oven

cutting board

roasting pan

kitchen thermometer

baking sheet

mixing bowl

frying pan

casserole dish

aluminum foil

Cooking instruction summary:

Watch how to make this recipe. Special equipment: a trussing needle; kitchen string Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward. Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape. Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven. Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing. Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl. In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme. In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point. Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

 

Step by step:


1. Watch how to make this recipe.

2. Special equipment: a trussing needle; kitchen string

3. Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.

4. Lay the racks of pork on a cutting board with the ribs curving upward.

5. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.

6. Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.

7. Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.

8. Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,.

9. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.

10. Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes.

11. Transfer to a large mixing bowl.

12. In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes.

13. Add the garlic, celery, fennel and onions to the sausage pan.

14. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.

15. In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth.

16. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.

17. Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.


Nutrition Information:

Quickview
698k Calories
78g Protein
36g Total Fat
10g Carbs
31% Health Score
Limit These
Calories
698k
35%

Fat
36g
56%

  Saturated Fat
13g
87%

Carbohydrates
10g
4%

  Sugar
0.41g
0%

Cholesterol
250mg
84%

Sodium
1944mg
85%

Get Enough Of These
Protein
78g
157%

Selenium
94µg
134%

Vitamin B1
2mg
134%

Vitamin B3
24mg
123%

Vitamin B6
2mg
112%

Copper
1mg
71%

Phosphorus
704mg
70%

Potassium
1350mg
39%

Zinc
5mg
35%

Vitamin B2
0.58mg
34%

Vitamin K
34µg
33%

Vitamin B12
1µg
29%

Vitamin B5
2mg
24%

Magnesium
90mg
23%

Vitamin C
15mg
19%

Iron
2mg
13%

Manganese
0.24mg
12%

Vitamin D
1µg
10%

Vitamin E
0.83mg
6%

Vitamin A
267IU
5%

Folate
21µg
5%

Calcium
49mg
5%

Fiber
0.91g
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Easy Buffalo Chicken Dip

Garnish with Lemon

Chocolate Fudge Cake with Pink Peppermint Cream Cheese Frosting

Betty Crocker

Pound of Chocolate Cake

Leites Culinaria

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

Serious Eats

Herbed Angel Hair Pasta

Taste of Home