Crown Roast of Pork

Crown Roast Of Pork

Ingredients

Crown Roast

• 2 8-Bone pork loin roast, frenched
• Wood chunks for smoking, preferably apple and/or cherry

Dijon And Herbs Wet Rub

• 1 cup - Olive oil
• ¾ cup - Fresh parsley
• ¼ cup - Fresh thyme
• ¼ cup - Fresh sage, chopped
• 2 tbsp - Whole grain dijon mustard
• 2 Garlic clove, minced
• 2 tsp - Lemon zest
• 2 tbsp - Salt
• 1 tbsp - Black pepper

Stuffing

• 2 tbsp - Butter
• 6 Strips of bacon, miced
• 4 Shallots, diced
• 4 Celery stalks, diced
• 1 ½ lb - Ground pork
• 2 tbsp - Chili powder
• 1 Garlic clove, minced
• 1 tsp - Fresh thyme
• ½ tsp - Black pepper
• 2 cup - Chicken broth
• 8 cup - Dry bread cubes

Brown Sugar Rosemary Glaze

• ½ cup - Butter
• ½ cup - Brown sugar
• ¼ cup - Worcestershire sauce
• 1 Sprig of rosemary
• 1 tbsp - Lemon juice
• ½ tsp - Salt
• ½ tsp - Black pepper

Additional Equipment

• Wireless meat thermometer
• Butcher twine

Preparation

1. Preheat your grill to 325°F;
2. Place both pork loin fat side down on your butcher block and make 1 inch deep cuts between each ribs – making sure to not cut all the way through;
3. In a food processor, blend all of the Dijon And Herbs Wet Rub ingredients together until it becomes a liquid paste then brush of every surface of the crown roast;
4. In a saucepan, whisk in all Brown Sugar And Rosemary Glaze ingredients and bring to a boil for 2 minutes;

Place the crown roast in your grill for indirect and toss a few wood chunks onto hot coals for smoking; If you are using a wireless meat thermometer, insert one of its probe in the deepest section of the roast without touching the bones; Cook until the internal temperature of the roast reaches 145°F; Brush the roast every 30 minutes with the glaze;

1. While the crown roast is cooking, make the stuffing: sauté the bacon, shallots and celery seed with 2 tbsp of butter in a large skillet for 5 minutes then add the ground pork, chili powder, thyme, pepper and garlic and cook for another 15 minutes; add the chicken broth and bring to a boil for 5 minutes; Transfer into a large bowl and mix with the dry bread cubes;
2. Once the crown roast has reached his targeted temperature, remove from your grill and let rest at room temperature for 20 minutes; Pour the stuffing inside the roast and serve.
   
   

Apple Sausage Stuffing

Apple Sausage Stuffing

WHY THIS RECIPE WORKS:

To maximize the crunchy, buttery portion of our holiday stuffing, we bake it in a skillet, doubling the golden-brown crust by crisping it up on the top and the bottom. A baguette provides the best texture for our stuffing, since its crust-to-bread ratio is higher than that of most loaves.… read more

SERVES 8

Baguette sizes and weights vary. Be sure to use 1½ pounds of bread for this recipe.

Ingredients:
1 1/2pounds baguette, curt into 1/2-inch 

   cubes (18 cups)
2 1/4cups chicken broth
1 1/2cups apple cider
4 large eggs, lightly beaten
8 ounces bulk pork sausage
8 tablespoons unsalted butter
2 onions, chopped fine
2 apples, peeled, cored, halved, and 

   cut into 1/4-inch pieces
3 celery ribs, minced
1 1/2teaspoons salt
1 1/2tablespoons minced fresh thyme
1 1/2tablespoons minced fresh sage
3 garlic cloves, minced
3/4 teaspoon pepper

Directions:

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange bread evenly on rimmed baking sheet and bake until light golden brown, 12 to 15 minutes, stirring halfway through baking. Let bread cool completely.

Whisk broth, cider, and eggs together in large bowl. Stir bread into broth mixture until evenly coated. Set aside, stirring occasionally, to saturate bread.

Meanwhile, cook sausage in 12-inch ovensafe nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 8 minutes. Transfer sausage to bread mixture using slotted spoon; discard fat in skillet and wipe clean with paper towels. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions, apples, celery, and salt and cook until browned, 10 to 12 minutes. Stir in thyme, sage, garlic, and pepper and cook until fragrant, about 30 seconds. Stir onion mixture into bread mixture until combined.

Melt 3 tablespoons butter in now-empty skillet over low heat. Add stuffing to skillet, pressing down firmly into even layer with spatula (skillet will be very full). Cook until bottom of stuffing is browned around edges when lifted with spatula, 7 to 10 minutes.

Melt remaining 3 tablespoons butter in microwave and brush evenly over top of stuffing. Transfer skillet to oven and bake until center of stuffing is hot and top is golden brown, about 20 minutes, rotating skillet halfway through baking. Let cool for 10 minutes. Serve.

Sourdough, Bacon, And Leek Dressing

SOURDOUGH BACON AND LEEK DRESSING

Ingredients:
10 cups sourdough bread cubes (about l lb. loaf) 8 thick bacon slices, diced
2 T. unsalted butter
2 leeks, white and light green parts
only, halved lengthwise and sliced
across into 1/4 inch thick slices, well rinsed
1 medium onion, chopped (1 cup)
3 ribs celery, cut into 1/4 inch dice
1 clove garlic, minced
1 T. chopped fresh sage leaves
1 T. chopped fresh thyme leaves
Salt and pepper to taste
1 1/2 cups turkey or chicken broth plus more as needed 1 cup whole milk or more broth
3 T. chopped Italian parsley leaves

Serves 8 to 10.

*

Directions:
1. Preheat oven to 375 degrees. Spread bread out on a baking sheet and toast n oven until lightly golden, 10 to 15 minutes. Cool.

2. Cook bacon in a large nonstick skillet until crispy and golden. Remove to paper towels to drain. Drain off all but 2 T. bacon fat and add butter to skillet. Cook the leeks, onions, celery and garlic in the butter over medium heat, stirring occasionally, until tender, 8 to 10 minutes. Stir in the sage and thyme and season with salt and pepper.

3. In a large bowl, combine the toasted bread cubes, bacon, leek mixture and 1 1/2 cups stock, milk or more stock and parsley. If too dry add more stock to make a fairly moist mixture. Season again to taste with salt and pepper. Transfer to a 9 x 13 inch baking dish, cover and bake until heated through, about 40 minutes. Dressing may be uncovered for the last 10 minutes to crisp up the top, if desired. 

Sausage, Apple And Dried Cranberry Stuffing

Sausage, Apple And Dried Cranberry Stuffing Serves 10 to 12.
1 lb. firm white bread, cut into 3/4-inch cubes (about 12 cups)
1 lb. sweet Italian sausages, casings removed
1/4 cup unsalted butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks) 
1 lb. tart green apples, peeled and chopped
2 cups chopped celery with leaves 4 tsp. poultry seasoning
1 cup dried cranberries
4 tsp. chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/2 to 2 cups canned low-salt chicken broth

*

Directions:

1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

*

2. Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. 

*

3. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown if desired, about 15 minutes.

***

Roast Turkey With Apple Sage Stuffing

Roast Turkey Stuffed With

Apple Sage Stuffing

Stuffing 1/4 cup butter 2 cups chopped onions 2 cups chopped celery 8 oz. sage flavored    sausage 2 cups peeled diced apple 2 tablespoons chopped fresh sage 5 cups cubed egg bread cut in 1/2 inch cubes 1/4 cup chopped parsley 1 egg 1/2 cup apple juice or more Salt and freshly ground pepper * Turkey one 14 lb. turkey 1/4 cup room temperature butter *** Directions: For stuffing, heat 1/4 cup butter in a skillet over medium heat.  Add onions and sauté for 1 minute.  Add apples and saute until apples develop some color, about 5 minutes longer.  Stir in sage and cook 1 minute longer. * Remove from heat and scrape into a bowl.  Add bread and parsley and stir together.  When stuffing is cool, stir in egg and apple juice, season with salt and pepper.  Stuffing should be slightly moist.  Stuff into cavity prior to roasting the turkey. Preheat oven to 400^F. Loosen skin gently from turkey breast with finger tips and stuff a little butter under the skin.  It will baste the white meat.  Spread remaining butter over the bird and season with salt and pepper. Truss the turkey and place on a rack.  Roast for 1 hour basting once.  Turn heat down to 375^F and roast another hour and 45 minutes or until an instant read thermometer reads 155^F at the thickest part of the thigh.  Baste a few times if you remember. Let the bird rest on a carving board for 20 minutes while you make the the gravy. Easy Pan Gravy Fat and pan drippings from Roast Turkey 3 tablespoons flour 3 cups turkey or chicken stock 1/4 cup port 1 tablespoon red currant jelly Salt and freshly ground pepper Directions: Drain fat and pan drippings into a measuring cup.  Add 1/4 cup fat back into a measuring cup.  Add 1/4 cup fat back into roasting pan.  Skim fat from remaining drippings. Sprinkle flour over fat in roasting pan.  Stir together over medium heat until flour is browned. Stir in stock, any drippings and port.  Bring to boil, stirring, scraping up any bits on the base and simmer for 5 minutes or until thickened and smooth.  Stir in red currant jelly and simmer for another 5 minutes.  Season with salt and pepper to taste before serving.  Makes about 4 cups.