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Corn-Stuffed Crown Roast

Corn-Stuffed Crown Roast

"'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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2 h 50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  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 145 degrees F (63 degrees C), 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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Read all reviews 4
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This was my first time making this roast, I must say it came out awesome! I coated roast with oil and and then rubbed seasonings on. This made the roast nice and crisp but still very moist, the ...

excellent recipe. very easy to follow. my wife and i had a party of 6 plus us and it was a hit, the corn stuffing really put it over the top. besides the great taste the presentation alone was m...

Wow, I've made crown roasts before and they were always good, this was the very best. The corn bread stuffing was a ten star. I had a hard time finding the corn bread stuffing and finally fou...

I prepared this for my family on Christmas this last year; it was incredible. My first try; it was a success!

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