Corn-Stuffed Crown Roast

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Preparation time: 20 mins
Cooking time: 3 hours plus standing

Difficulty: Easy - for beginners
Serves: 12 servings


•1 pork crown roast (about 7 pounds and 12 ribs)
•1/2 teaspoon pepper, divided
•1 cup chopped celery
•1 cup chopped onion
•1 cup butter, cubed
•6 cups crushed corn bread stuffing
•2 cups frozen corn, thawed
•2 jars (4-1/2 ounces each) sliced mushrooms, undrained
•1 teaspoon salt
•1 teaspoon poultry seasoning


•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.
• 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.
• 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.


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