| Holiday Crown Roast National Pork Producers Council - visit the recipe page 8-9 pounds, crown roast of pork 1 pound ground pork, cooked, drained 5 cups dry bread cubes 1 can (14 1/2-oz.) chicken broth 1/2 cup chopped onion 1/2 cup chopped celery 1 cup walnut halves, toasted 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon pepper 2 cups sliced fresh or frozen rhubarb, thawed 1/2 cup sugar Place roast in shallow pan. Roast at 350 degrees F. for 1 1/2 hours, check internal temperature with meat thermometer. If necessary, continue roasting until internal temperature reaches 155 degrees F. Remove roast from oven. Let stand 10 minutes before slicing to serve. Meanwhile, combine ground pork, bread, broth, onion, celery, walnuts and seasonings; mix well. Combine rhubarb and sugar; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover; bake at 350 degrees F. for 1 1/2 hours. Serves 16. |
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