PORK ROAST DRESSING RECIPES

HOOSIER ROAST PORK WITH DRESSING AND GRAVY | JUST A PINCH ...

Hoosier Roast Pork with Dressing and Gravy | Just A Pinch ... image

When I was in high school Mom worked as a cook in the restaurant kitchen at the South Bend Farmer's Market. Every Saturday they served old fashioned Roast Beef and Roast Pork. Everything there was homemade and simply delicious. This roast pork dinner was my favorite. It was served with real mashed potatoes and homemade dressing. Fresh vegetables were used most of the year. And after your dinner there was homemade pie. AWESOME!

Provided by Kathie Carr @kathiecc

Categories Pork

Prep Time 20 minutes

Cook Time 2 hours

Yield 10

Number Of Ingredients 12

Ingredients

ROAST:
3-4 pound(s) pork roast
3 cup(s) water
GRAVY:
3 tablespoon(s) cornstarch
1 cup(s) cold water
1/4 teaspoon(s) pepper
1 teaspoon(s) worcestershire sauce
2 cup(s) broth from roast
1 teaspoon(s) seasoned salt
1 teaspoon(s) lemon juice
1 small can sliced mushrooms, drained and chopped

Steps:

Place roast in roaster or large roasting pan. Pour water into bottom of pan. Cover and cook at 325 degrees until internal temperture of meat on meat thermometer reaches 155 degrees. This should take 1 1/2- 2 1/2 hours depending on the roast you have chosen. When roast reaches 155 degrees remove from pan, strain drippings, and reserve broth. Allow roast to sit for about 20 minutes before slicing.
Meanwhile make gravy. Dissolve cornstarch in water. Pour into roasting pan where some drippings remain. Stir until well blended. Add remaining ingredients except mushrooms. Bring to a boil and cook until clear and thickened. Add mushrooms. Serve gravy over sliced meat, mashed potatoes and homemade bread dresing. (See separate recipe for dressing.)

CROWN ROAST OF PORK WITH STUFFING RECIPE: HOW TO MAKE IT

Crown Roast of Pork with Stuffing Recipe: How to Make It image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! —Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 55 minutes

Prep Time 10 minutes

Cook Time 02 hours 45 minutes

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

More about "pork roast dressing recipes"

CROWN ROAST OF PORK WITH STUFFING RECIPE: HOW TO MAKE IT

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! —Martha Forte, East Setauket, New York
From tasteofhome.com
Reviews 5
Total Time 02 hours 55 minutes
Category Dinner
Calories per serving

Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

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Calories 970.5 calories per serving

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.

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