Katherine: Crown Roast with Apple/sausage stuffing
Editor’s Note: Last week’s recipe for eggplant casserole called for 3 eggplants. This information was accidentally left off of the recipe. Please accept our apologies over this mistake.
I am a Louisiana girl converted Texan now of course. I was raised on traditional cornbread dressing. This is my favorite, but last year I did something a little different. I experimented with a sausage and apple dressing. I made the regular cornbread dressing just so no one would get all bent out of shape, but opted out to make this new apple stuffing too.
Do you know for the ones that tried it, they loved it, including me? You can get those cute lambs chops already put together and just wrap around the stuffing and tie them up with the special cooking twine( regular will burn in the oven). Or, if you don’t really care for lamb, ask your butcher for a Crown Roast and ask that the chine bone be removed and rib bones frenched. This makes the meat easier to eat, and looks like my Lamb Chops lollipops. It is easy and fun to eat. Plus it makes for a pretty presentation.
Last year I found this little small frenched roast all made up and it was so cute and perfect for my experiment on new stuffing.
If you are cooking for a larger group, ask the butcher for 12-13 pound Crown Roast. This recipe for crown roast serves 12-16 guest. The stuffing recipe will follow. Call me to try our Lamb Chop Lollipops with Garlic dipping sauce or our Stuffed Crown Roast. Happy Eating!
Crown roast of Pork
One 12-13 lb. roast 16 ribs about (chine bone removed and frenched)
4 cloves of garlic finely chopped
3 tablespoons of chopped fresh rosemary
2 tablespoons extra-virgin olive oil
Little salt & pepper or Tony’s seasoning
4 cups of pomegranate juice
Position a rack in the lower third of the oven and preheat to 375 degrees. In a bowl, combine the garlic, 3 tablespoons rosemary, 1 tablespoon olive oil, 1 tablespoon salt and 1 ½ teaspoons of pepper OR leave out salt and use Tony’s seasoning to your taste. Coat the roast with the herb mixture. Place in a roasting pan and position an oven-safe meat thermometer in the thickest part of the roast, away from the bone. (You will stuff roast with apple and sausage stuffing last 30 minutes of cooking roast). Cook roast checking the temperature after 45 minutes, until it reaches 100 degrees, about 1 hour and 15 minutes.
Meanwhile, in a saucepan, boil the pomegranate juice until reduced to syrup, 30-40 minutes. Once the roast reaches 100 degrees, baste with the pomegranate glaze. (You can add stuffing at this time or with-in the next 15 minutes if cooking meat longer).
Cook the roast, basting every 15 minutes with the glaze and the pan juices, until it reaches 135 degrees, about 45 minutes (the temperature will continue to rise, if wanted to cooked more, cook till 155 degrees registering on thermometer). Transfer to a carving board and let rest for 30 minutes.
Apple and Cranberries/sausage stuffing
1 pound mild bulk breakfast sausage (Owens, or Jimmy Dean)
5 tablespoons butter
1 chopped yellow onion
6 cloves of garlic and 1 stick of butter(if making fresh garlic bread crumbs disregard if using croutons)
1 cup of chopped green onions
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
½ teaspoon chopped fresh sage leaves
½ teaspoons of chopped fresh rosemary
6 cups boxed bread cubes (croutons) Or homemade crumbs from 1 loaf of fresh garlic bread
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt Or Little or No salt use Tony’s seasoning to taste
2 teaspoons ground black pepper
Sauté the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.
Using a slotted spoon, transfer the sausage and drain on paper towel and place in a large bowl. Melt the butter in the same skillet over medium-high heat. Add the chopped onion, green onions, apples, celery and seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
Mix in the drained cranberries, sage and rosemary. Add the mixture to the drained sausage, then mix in the food processed bread crumbs Or croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it, it should not be mushy, plus if stuffing inside the meat juices of meat will moisten too.
Season with salt and pepper and Tony’s. Place in a 9 by 13-inch rectangular casserole dish or Stuff last 30 minutes of cooking Rib Roast or Turkey in oven. Top should be crispy and center piping hot. 8-10 servings (double if needed)
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