Photo: Sam Loyd
Crown Roast of Pork with Sausage Stuffing
16 ingredients
30 min + 2 hr 30 min
8 servings
openrecipes
"This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth."
Estimated Nutrition (whole recipe, rough)
1064
Calories
76g
Protein
34g
Fat
108g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 1/2 pounds crown roast of pork
- 2 tablespoons butter
- 12 ounces pork sausage
- 1 onion, chopped
- 4 cups dry French breadcrumbs
- 1 (7 ounce) can steamed chestnuts, chopped
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped parsley
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- salt and pepper to taste
- 2 cups low-sodium chicken broth
- 1 1/2 cups dry vermouth
- 3 slices bacon
- 3 tablespoons butter, softened
- 1 1/2 tablespoons all-purpose flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes