Corn-Stuffed Crown Roast  Ingredients:       7 pounds crown pork roast    1/2 teaspoon pepper, divided       1 cup chopped celery    1 cup chopped onion       1 cup butter    6 cups cornbread stuffing       2 cups frozen corn, thawed    2 (4 ounce) jars sliced mushrooms, undrained       1 teaspoon salt    1 teaspoon poultry seasoning

Preparation:

Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350 degrees F for 2 hours. In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Bake roast 30-60 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve.

Categories:  Baked Dishes, Dinner, Dressings, Main Dishes, pork, stove top

Estimated Serving:  12

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2010/01/23