Christmas Meal - Stuffed Crown Roast of Pork

Chestnut and Pear Stuffing:

Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

I made the sourdough stuffing bread crumbs a few days ahead of time as it needs time to dry and get stale.

I bought two packages of six sourdough rolls and cut them up.

Placed in a large cookie sheet covered in olive oil.  Spread out and bake in 350F pre-heated oven until browned 10-14 minutes.

Remove from pan and cool.  Place in a container or baggie, set aside.

On medium heat, cook the bacon until all the fat has rendered and it's crispy.  Add the celery, onions, garlic, rosemary and fennel.  Sprinkle with salt, stir and cook until the vegetables are tender, 7-10 minutes.

Add the cranberries, chestnuts and stir.  Isn't this a festive looking part of the stuffing?  So pretty :)

Stir in the pears and then add the white wine, let it reduce to half.  Place the bread crumbs into a large bowl, add the veggie mixture and half of the stock. 

Place in a baking dish reserving enough for the center of the roast crown of pork.  Bake in 350 for half hour, until topping is browned.  On a side note, my son offered some constructive criticism and said the bread should have been a bit more crispier.  I should have brown them some more on a lower heat and for a longer time.  I will take that into consideration next time I make stuffing from scratch.

Here is my Crown Roast of Pork, just the way Fresh Market gave it to me.  I did remove the apple before I stuffed the roast.

SAUCE TO RUB ON CROWN ROAST of PORK

Combine the following ingredients for an eight-to-nine-pound crown roast of pork:

Salt and freshly ground pepper
5 1/2 tablespoons olive oil
Grated zest of 1 orange
4 large cloves garlic, minced
2 tablespoons chopped fresh rosemary

1 cup of white wine

2-4 cups of chicken broth

 Preheat oven to 425F degrees.

Place the roast on rack inside roasting pan.  Stuff the cavity with a cup and a half of stuffing.  Rub the buttery garlic sauce in and around all over the roast.  Sprinkle with a generous portion of salt and pepper.  Cover each pork bone with a piece of foil.  Pour 2 cups of broth and the cup of wine in roasting pan.  Place roast in preheated oven and bake for 1/2 hour.  Reduce heat to 320F degrees and bake for 2 1/2 hours.  Remove from oven when done and cover with foil and let sit for 25 minutes before serving. Make gravy from leftover juice liquids left in pan.

Place on a serving dish, drizzle with pan gravy and dress with chop frills. 

CHRISTMAS EVE TABLE SETTING

Everybody got an extra goody on their plate (a N. France tradition) thanks to our family in upstate NY.

I bought six large plates of Charter Club Dinnerware, Holly Berry Collection

plus two smaller plates, my favorite pattern from Macy's.  They were on sale and that's all I wanted at the time.  In the future I will get a few more matching pieces one at a time.  

This was the first time I ever cooked a Crown Roast of anything.  I was a little anxious at first but what I usually do in this situation is just take one step at a time.

It looked great when it came out of the oven and even better when placed on the table.  My husband and son thought it was DELICIOUS, the best yet.  I on the other hand was a little disappointed.  My piece was dry with no taste and didn't understand why they were so happy with it.  What we came to find out was that they were eating pork closest to the bone.  They were practically devouring it.  When I had a piece like theirs I felt the same way.  The dressing was also a hit with them, I wasn't crazy about it.  Perhaps the bread should have been a little more drier and crispier and a little more savory.  It was a treat to have for leftovers and most of it is all gone this day after Christmas.

We had a wonderful time with family, especially the grandkids who happen to make Christmas morning a lot of fun.  We are so blessed! 

Happy blessed New Year to you and yours!

Bev and family