Crown Roast Of Pork With Fruit And Sausage Stuffing
|Dried french bread||6 Cup (96 tbs), cut into ÃÂ½ inch cubes|
|Unsalted butter||3 Tablespoon|
|Sweet italian sausage||8 Ounce, removed from casings and crumbled|
|Onion||1 Medium, finely chopped|
|Celery ribs||2 , finely chopped|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped|
|Fresh thyme||1 Teaspoon, finely chopped|
|Fennel seeds||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Dried apples||3⁄4 Cup (12 tbs), cut into slices|
|Sultanas||1⁄2 Cup (8 tbs) (Golden Raisins)|
|Cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Eggs||2 Large, lightly beaten|
|Crown roast of pork||10 Pound, rib ends frenched|
|Thick sliced bacon||1⁄2 Pound (Good Quality)|
To dry bread, preheat the oven for convection bake mode at 225* degrees. Place the cubed bread in a single layer on a baking sheet bake for 30 to 40 minutes, or until dried but not browned. Allow to cool. Heat butter in a large skillet over medium heat add the sausage, and cook until browned, breaking up the sausage into small pieces as it cooks. Add the onion and celery heat, until translucent and soft. Add the herbs and black pepper and cook a minute longer. Transfer to a large bowl; add the dried French bread, dried apples, sultanas and cranberries mix to combine. Whisk the stock and eggs together in a small bowl. Pour the egg mixture over the stuffing. Gently toss to distribute the ingredients evenly.
Remove rack from oven and slide roasting pan under it. Place a piece of parchment paper on rack then place crown roast on rack. Sprinkle roast inside and out generously with salt and pepper. Mound stuffing in cavity. Cover stuffing with foil to prevent burning, and then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks. Insert long end of roast probe into thickest part of meat (do not touch bones). Place rack along with roasting pan and crown roast in oven and insert the short end into the probe socket. Select Auto Roast setting on oven. Set oven temperature to 350 ° F and the roast probe to 155 ° F. A tone will sound when the internal core temperature is reached in about 2 hours. Transfer to a carving board and let stand, loosely covered with foil, 15 minutes before carving.
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