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Stuffed Crown Roast of Pork
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Patty Johnson


  • 1 6 lb (2.7 kg). pork crown roast
  • 1/2 stick butter
  • 1 large onion
  • 1/2 cup (125 ml) celery
  • 1 pkg. Pepperidge Farm Cornbread Stuffing Mix
  • 2 chicken bouillon cubes, dissolved in 3/4 cup (175 ml) of water
  • 1/2 lb (.2 kg). fresh pork sausage
  • 1/2 green pepper, chopped
  • 1 small can mushrooms
  • dash thyme, basil, cumin, salt and pepper
  • Adolph's meat tenderizer
  • Season roast with salt, pepper and Adolph's meat tenderizer.
  • Saute onion, green pepper and celery in 1/2 stick of butter.
  • Fry sausage until brown.
  • Mix onion mixture, sausage, stuffing mix, bouillon, mushrooms, and seasonings.
  • Stuff center of roast.
  • Place in shallow roasting pan.
  • Loosly cover top of roast with tin foil.
  • Cook at 325 degrees (175 C.) for 2 1/2 to 3 hours.
  • Remove tin foil for last part of cooking so top of roast will brown and stuffing will form a crust.
This is one of my favorite recipes from my Mother. I love preparing this for a dinner party...it makes a beautiful presentation. Just tell your butcher how many you want to serve and he will prepare the roast accordingly.

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