Source:

Patty Johnson

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.