Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 pork crown roast (about 7 pounds and 12 ribs)
â€¢1/2 teaspoon pepper, divided
â€¢1 cup chopped celery
â€¢1 cup chopped onion
â€¢1 cup butter, cubed
â€¢6 cups crushed corn bread stuffing
â€¢2 cups frozen corn, thawed
â€¢2 jars (4-1/2 ounces each) sliced mushrooms, undrained
â€¢1 teaspoon salt
â€¢1 teaspoon poultry seasoning
â€¢Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
â€¢ In a Dutch oven, saute celery and onion in butter until tender. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use.
â€¢ Bake roast 1 hour longer or until a thermometer reads 165° for stuffing. Cover and bake extra stuffing for 30-40 minutes or until browned. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve. Yield: 12 servings.