Crown Roast of Pork with Sausage Stuffing Recipe

Ingredients
<br>- 5 ½ pounds crown roast of pork
<br>- 2 tablespoons butter
<br>- 12 ounces pork sausage
<br>- 1  onion, chopped
<br>- 4 cups dry French breadcrumbs
<br>- 1 (7 ounce) can steamed chestnuts, chopped
<br>- ½ cup low-sodium chicken broth
<br>- ½ cup chopped parsley
<br>- 2 teaspoons dried sage
<br>- 2 teaspoons dried thyme
<br>- salt and pepper to taste
<br>- 2 cups low-sodium chicken broth
<br>- 1 ½ cups dry vermouth
<br>- 3 slices bacon
<br>- 3 tablespoons butter, softened
<br>- 1 ½ tablespoons all-purpose flour
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
<br>step 2: Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
<br>step 3: Prepare the stuffing by melting 2 tablespoons butter in a  large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
<br>step 4: Boil 2 cups broth and vermouth in large saucepan until reduced by half.
<br>step 5: Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
<br>step 6: In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
<br>step 7: Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
<br>step 8: Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings.  Transfer roast to serving platter and cover.
<br>step 9: Carve pork between the bones into chops. Serve with stuffing and gravy.
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Ingredients
- 5 ½ pounds crown roast of pork
- 2 tablespoons butter
- 12 ounces pork sausage
- 1 onion, chopped
- 4 cups dry French breadcrumbs
- 1 (7 ounce) can steamed chestnuts, chopped
- ½ cup low-sodium chicken broth
- ½ cup chopped parsley
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- salt and pepper to taste
- 2 cups low-sodium chicken broth
- 1 ½ cups dry vermouth
- 3 slices bacon
- 3 tablespoons butter, softened
- 1 ½ tablespoons all-purpose flour

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
step 2: Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
step 3: Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
step 4: Boil 2 cups broth and vermouth in large saucepan until reduced by half.
step 5: Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
step 6: In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
step 7: Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
step 8: Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
step 9: Carve pork between the bones into chops. Serve with stuffing and gravy.

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