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Corn-Stuffed Crown Roast

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

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Prep Time:
20 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 7 pounds crown pork roast
  • 1/2 teaspoon pepper, divided
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup butter
  • 6 cups cornbread stuffing
  • 2 cups frozen corn, thawed
  • 2 (4 ounce) jars sliced mushrooms, undrained
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning

Directions

  1. Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350 degrees F for 2 hours.
  2. In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.
  3. Bake roast 30-60 minutes or until a meat thermometer reads 160 degrees F and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve.
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