Royal Crown Roast with Stuffing

• Meat

  • 1 (9 to 10 lb crown roast or pork
  • 1 lb Ground pork

• Produce

  • 1 cup Celery
  • 1 cup Cranberries, dried
  • 1 tbsp Rosemary, Fresh
  • 2 1/3 tbsp Sage, fresh
  • 1 1/3 tbsp Thyme, fresh
  • 6 cups Yellow onions

• Oils & Vinegars

  • 1 1/2 tbsp Cider vinegar

• Bread & Baked Goods

  • 1 1 lb loaf Country white bread

• Dairy

  • 3/4 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on howtofeedaloon.com

Description

Ingredients

• FOR THE STUFFING:
• 6 cups yellow onions, chopped
• ¾ cup (1 & ½ sticks) unsalted butter
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1½ tablespoons cider vinegar
• ½ cup dry white wine
• 1 lb loaf of country white bread, cut into 1-inch cubes, then roughly pulsed to coarse crumbs in a food processor
• 1 lb ground pork
• 1 cup celery, chopped
• 1 cup dried cranberries
• FOR THE ROAST:
• 1 teaspoon fresh sage, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 (9 to 10 lb) crown roast or pork

Directions

• MAKE THE STUFFING:
• Cook onions with 1½ teaspoons Kosher salt in 6 tablespoons butter in a large skillet, or Dutch oven over moderate heat, covered, stirring occasionally, until tender, about 10 minutes.
• Continue to cook, uncovered, stirring often, until onions are just golden, about 10 minutes more.
• Add sage, rosemary, thyme, 1 teaspoon black pepper and cook, stirring, for 5 minutes.
• Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.
• Meanwhile, cook breadcrumbs and 1 teaspoon salt in remaining 6 tablespoons butter in a large nonstick skillet over medium-low heat, stirring, until golden and crisp, about 15 to 20 minutes.
• In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries and toasted bread crumbs.
• COOK THE ROAST AND STUFFING:
• Preheat to 350 F.
• Stir together sage, thyme, 2 teaspoons salt, and ½ teaspoon pepper in a small bowl, then rub over outside and bottom of roast.
• Put the roast in a roasting pan and mound about 2 cups stuffing loosely in center, then add 1½ cups water to pan.
• Transfer remaining stuffing to a buttered 2-quart baking dish and refrigerate until ready to bake.
• Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in lower third of oven, covering the stuffing and the tips of the ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry. Roast until internal temperature reaches 155 F, about 2¼ to 2¾ hours total. Add more water if pan becomes dry and scorching.
• Bake remaining stuffing (next to or under the roast, starting 30 minutes before roast is done), covered with foil, 30 minutes. Increase oven temperature to 425 F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 minutes more.
• Transfer pork to a platter and let stand 30 minutes.
• Carve pork and serve with stuffing.