HOW TO MAKE A CROWN ROYAL CAKE RECIPES

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STUFFED CROWN ROAST OF PORK RECIPE | ALLRECIPES



Stuffed Crown Roast of Pork Recipe | Allrecipes image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Pork Roast

Yield 10 to 12 servings

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, CarbohydrateContent 6.6 g, CholesterolContent 339 mg, FatContent 59.4 g, FiberContent 0.8 g, ProteinContent 95.9 g, SaturatedFatContent 21.3 g, SodiumContent 819 mg, SugarContent 1.6 g

MARY BERRY TURKEY CROWN RECIPE - BEST CHRISTMAS TURKEY RECIPES



Mary Berry turkey crown recipe - Best Christmas turkey recipes image

Try the delicious Mary Berry turkey crown with chestnut stuffing recipe for Christmas. Find Mary Berry's classic turkey recipe here.

Provided by CO.UK

Categories     Christmas    dinner

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 30

Pared zest of 1 lemon

A few parsley stalks

A few thyme sprigs

2

celery stalks, roughly sliced

75 g

butter, softened

Salt and black pepper

250 g

streaky bacon rashers (optional)

30 g

butter

1

onion, finely chopped

90 g

streaky bacon, finely chopped

375 g

frozen chestnuts, thawed, or 175g dried chestnuts, soaked then finely chopped

175 g

pork sausage meat

3 tbsp.

chopped parsley

1 tbsp.

chopped fresh thyme

Salt and black pepper

1

small egg, beaten

30 g

plain flour

600 mL

giblet stock or chicken stock

About 2 tbsp port, Madeira or sherry

Redcurrant jelly to taste (optional)

8

whole cloves

1

onion

900 mL

milk

1

bay leaf

6

whole black peppercorns

175 g

fresh white breadcrumbs

60 g

butter

Cranberry sauce

Bacon rolls

1

turkey (scale to cater number of guests) 

Steps:

  • Prepare the stuffing: melt the butter in a frying pan, add the onion and bacon, and cook until the onion is soft and both the onion and bacon are golden. Transfer to a large bowl, mix in the remaining stuffing ingredients, and leave until cold. Place the lemon zest, parsley stalks, thyme, and celery into the cavity of the turkey. Fill the neck end with stuffing. Put the leftover stuffing into an ovenproof dish and set aside. Shape the stuffed end of the turkey into a neat round and secure the loose skin with fine skewers. Tie the legs with string to give a neat shape.  Weigh the turkey and calculate the cooking time, allowing 20 minutes per 500 grams. Arrange two large sheets of foil across a large roasting tin.  Place the turkey on top and spread the butter over the bird, concentrating on the breast in particular. Season with a little salt and plenty of pepper. If you are using the bacon rashers, overlap them across the turkey, again concentrating on the breast.  Fold the sheets of foil loosely over the turkey, leaving a large air gap between the turkey and the foil.  Cook the turkey in a preheated oven at 220°C/gas mark 7 for 30 minutes.  Reduce the oven temperature to 160°C/gas mark 3 and cook for the remainder of the calculated cooking time. Thirty minutes before the end of the cooking time, fold back the foil and remove the bacon (if used), to allow the breast to brown, then baste with the cooking juices.  To check if the turkey is thoroughly cooked, pierce the thickest part of the thigh with a fine skewer: the juices should run clear, not pink or red. Lift the turkey on to a warmed serving platter, cover with fresh foil, and leave to stand in a warm place for 30 minutes before carving. Meanwhile, put the dish of stuffing in the oven and cook for 25 to 30 minutes. Spoon all but two tablespoons of fat from the roasting tin, leaving behind the cooking juices. Place the tin over a low heat on the hob, add the flour, and cook, stirring, for one minute. Add the stock and port, Madeira or sherry to taste, then cook, stirring, until thickened. Season to taste, and add some redcurrant jelly if you think the gravy is too sharp. To make bread sauce insert the cloves into the onion. Put it into a pan with the milk, bay leaf and peppercorns. Bring to a boil, remove from the heat, cover, and leave to infuse for one hour.  Strain the milk and return to the pan. Gradually add the breadcrumbs, then bring to a boil, stirring.  Simmer for two to three minutes. Season with salt and black pepper, and stir in the butter. Carve the turkey and serve with the extra stuffing, gravy, bread sauce, cranberry sauce, bacon rolls, and chipolatas.

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