Jan 12, 2011
Five stars - WITH some small, but certainly not minor, modifications. To rate this any lower might risk turning people off to trying it, and this roast was too good to risk that. I started with a not quite three pound roast, which I had my meat cutter butterfly for me. Because of its size, I basically reduced the stuffing ingredients by half. Using fresh mushrooms, shallots and garlic I made a duxelles - finely mince the ingredients, saute in butter for several minutes until it sort of resembles a paste, then deglaze with a splash of white wine. To that I added the artichokes and parsley, a cup of chicken broth (remember, I'm making about half a recipe of stuffing) and only enough Herb Seasoned Stuffing to absorb the broth. Added salt and pepper to taste. Rather than plopping the stuffing all in the center of the roast I spread it over the entire roast (which I salt and peppered as well), to within a half inch of the edges, creating a pinwheel effect. After tieing the roast with kitchen twine as directed in the recipe, I roasted it at 450 degrees for 10 minutes, then lowered the temperature to 350 and roasted it for another hour, until an instant read thermometer read 155 degrees. The meat was moist and tender, and the stuffing phenomenal, possibly the best I've ever had. This was just for me and Hubs but it was so beautiful and elegant it would be a great company entree to impress. This involves more than the usual preparation, but it was worth the extra effort.
—naples34102
