About the Recipe
A gourmet dish that looks as good as it tastes.
Catagories
Entree
Source
Epicurious
Ingredients
6 slices Firm white sandwich bread, 1" squares (4 cups)
3/4 stick Butter, unsalted
1/2 cup Onion, finely chopped
1/2 cup Celery, finely chopped including some leaves
1 1/2 lb Apples, tart, peeled and cut into 1/4"- wedges
1/3 cupSugar
1 tsp Salt
1/2 tsp
Pepper
1 tsp Sage fresh, chopped, or 1/4 tsp dried sage
1 tsp Thyme, fresh, chopped, or 1/4 tsp dried thyme
1/4 tsp Nutmeg, freshly gated
1/4 cup Parsley, fresh, chopped
2 tbl Chives, fresh, chopped
Pinch of cinnamon
For Roast
9-11 lb Crown Roast of Pork, rib ends frenched
1 1/2 tsp Salt
1/2 tsp Pepper
1/3 lb Bacon
For Pan Sauce1
1/2 cup Water
1/4 cup Red-currant or Apple Jelly
Preparation
Spread bread squares in 1 layer in a shallow baking pan and bake at 350 deg. in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on for roast and cool bread.
Cook onion and celery in butter in a heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
Set oven rack to lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlaping bacon strips, securing them with toothpicks.
Roast pork , covering stuffing loosely with foil after 30 minutes, until 155 deg 2 inches into center of meat, 2 1/4 to 2 3/4 hours total.
Skim fat, put on burner, add water.