Best Corn Stuffed Crown Roast Recipes

CORN STUFFED CROWN ROAST OF PORK

Corn Stuffed Crown Roast of Pork image

This is a Show-Piece Dish that not only looks spectacular but also has a fantasitic blend of flavors. Serves particularly well for company dinners, holidays and special family celebrations. Stuffing is easy to make- you can use a boxed version such as Stovetop for the prepared stuffing, and add to it the other ingredients listed. You may need to order the crown roast ahead of time from the butcher, and ask for it to be "frenched" (this removes the meat from the tips of the bones on top of the crown- although this step can be done at home too).

Provided by TinaPharmD

Categories Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

7 lbs rib roast, apprx (16 ribs)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
1 cup chopped celery
1 cup chopped onion
1/2 cup butter
6 cups prepared cornbread stuffing
2 cups frozen corn, thawed
2 (4 1/2 ounce) jars sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Steps:

Combine the salt, pepper, garlic& worcestershire and rub into the roast.
Wire or tie ends of roast into a crown shape.
Place roast on a rack in a large roasting pan.
Cover ends of bones with foil so they don't burn.
Bake, uncovered, at 350° for 1.5 hours.
In the meantime, saute celery and onion in butter until tender in a Dutch oven.
Stir in prepared stuffing (made according to directions on box), corn, mushrooms, salt, poultry seasoning and remaining pepper until moist.
Loosely spoon 1-3 cups into center of roast.
Place remaining stuffing in a greased 2-qt. baking dish.
Bake roast and stuffing an additional 30 minutes or until a meat thermometer reads 170° and juices run clear and stuffing is hot.
Transfer roast to serving platter. Let stand for 10 minutes.Cut between ribs to serve.

Nutrition Facts : Calories 1246.6, Fat 103.7, SaturatedFat 43, Cholesterol 213.5, Sodium 857.2, Carbohydrate 30.1, Fiber 4.1, Sugar 5.1, Protein 46.8

CORN-STUFFED CROWN ROAST

Corn-Stuffed Crown Roast image

"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 pork crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup butter, cubed
1 cup chopped celery
1 cup chopped onion
6 cups crushed cornbread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Steps:

Preheat oven to 350°. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, for 1-1/2 hours., Melt butter in a Dutch oven over medium heat. Cook and stir celery and onion until tender, 3-5 minutes. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use., Bake roast until a thermometer inserted in stuffing reads 140°, 1 hour. Cover and bake extra stuffing until browned, 30-40 minutes. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.

Nutrition Facts : Calories 545 calories, Fat 30g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 826mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.