Blast from the Past: Pork Crown Roast with Stuffing Recipe | Christmas Dinner Main Course Ideas

bread crumbs

🥗Healthier: whole grain bread crumbs

💰Cheaper: oats

Whole grain bread crumbs add fiber, while oats are more economical.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are healthier and sunflower seeds are budget-friendly.

Preheat the oven to 450°F.

Rub the pork crown roast with salt and black pepper.

Prepare a sage, garlic, and olive oil mixture and rub it into the meat, ensuring to get it into the bones.

Chop 1 stalk of celery, 1 medium white onion, and 1 clove of garlic.

Chop 2 tablespoons of rosemary and cilantro.

In a skillet, melt 1/2 stick of butter and sauté the chopped celery, onion, and garlic for about 5-7 minutes until softened.

Add the chopped rosemary and cilantro to the sautéed vegetables and stir.

In a large bowl, combine 6 cups of cornbread, the sautéed vegetables, 2 eggs, and almost 2 cups of chicken stock.

Add 1 teaspoon of hot sauce to the mixture and stir everything together, seasoning with salt and pepper to taste.

Spray a pan and pour the stuffing mixture into it, then place it in the oven to bake for about 45 minutes at 350°F after the initial 15 minutes at 450°F.

After baking, plate the crown roast and stuff it with the remaining stuffing, serving the rest around the roast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens