Corn-Stuffed Crown Roast

Name: Corn-Stuffed Crown Roast
Ingredients: 1 pork crown roast (about 7 pounds and 12 ribs); 1/2 teaspoon pepper, divided; 1 cup chopped celery; 1 cup chopped onion; 1 cup butter, cubed; 6 cups crushed corn bread stuffing; 2 cups frozen corn, thawed; 2 jars (4-1/2 ounces each) sliced mushrooms, undrained; 1 teaspoon salt; 1 teaspoon poultry seasoning

10 ingredients

3 steps

Ingredients

1 pork crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup chopped celery
1 cup chopped onion
1 cup butter, cubed
6 cups crushed corn bread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Directions

1

Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
2

In a Dutch oven, saute celery and onion in butter until tender. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use.
3

Bake roast 1 hour longer or until a thermometer reads 165° for stuffing. Cover and bake extra stuffing for 30-40 minutes or until browned. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.