Crown Roast Of Pork

Ingredients

• Hide ingredients for Basic Bread Stuffing or Dressing (made with sausage and apples, if desired; see Additions to Bread Stuffing) 1 Basic Bread Stuffing or Dressing (made with sausage and apples, if desired; see Additions to Bread Stuffing) (opens in new tab) Basic Bread Stuffing or Dressing (made with sausage and apples, if desired; see Additions to Bread Stuffing)
  • 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
  • 4 to 8 tablespoons (½ to 1 stick) butter
  • 1 large onion, chopped
  • 2 celery ribs, finely chopped
  • (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
  • ½ cup minced parsley
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon grated or ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ to 1 cup chicken stock or broth, or as needed
  • (2 large eggs, well beaten)
  • 1 to 1 ½ cups chicken stock or broth, or as needed
  • Up to 3 tablespoons butter, cut into pieces

  Sub-recipe steps

  1. Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes: 1 pound firm white sandwich, French, or Italian bread, including crusts, cut into ½-inch cubes (10 cups lightly packed)
  2. Transfer to a large bowl and reduce the oven temperature to 350°F, if baking in a dish; if stuffing a bird, preheat the oven to the temperature indicated in the recipe. Melt in a large skillet over medium-high heat until the foam subsides: 4 to 8 tablespoons (½ to 1 stick) butter
  3. Add and cook, stirring, until tender, 6 to 8 minutes: 1 large onion, chopped; 2 celery ribs, finely chopped; (Liver, heart, and gizzard from the turkey or chicken to be stuffed, finely chopped)
  4. Remove from the heat and stir in: ½ cup minced parsley; 1 tablespoon minced fresh sage or 1 teaspoon dried sage; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon grated or ground nutmeg; ⅛ teaspoon ground cloves
  5. Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together: ½ to 1 cup chicken stock or broth, or as needed
  6. Adjust the seasonings. If you desire a firm dressing and are baking in a dish, toss with: (2 large eggs, well beaten)
  7. If stuffing poultry, spoon the stuffing into the bird(s). For dressing, transfer to a buttered 13 × 9-inch baking dish and drizzle with: 1 to 1 ½ cups chicken stock or broth, or as needed
  8. For soft dressing, cover the dish with foil. For crispy, browned dressing, leave the dish uncovered and dot with: Up to 3 tablespoons butter, cut into pieces
  9. If the stuffing is in a dish, bake until browned as desired, 30 to 45 minutes. If the stuffing is inside a bird, ensure that the internal temperature of the stuffing reaches 165°F.
• 2 tablespoons vegetable or olive oil
• 4 teaspoons dried thyme
• 4 teaspoons ground allspice
• 2 teaspoons salt
• 1 teaspoon black pepper
• One 12-pound crown roast of pork
• ½ cup Madeira or dry white wine
• 1 ½ cups chicken stock or broth
• Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour