- 8-9 pound crown roast of pork
- salt , to taste
- pepper, to taste
- 1 pound Ground Pork, cooked and crumbled
- 5 cups dry bread cubes
- 1 14 1/2-oz can chicken broth
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 cup Walnut halves, toasted
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon ground black pepper
- 2 cups rhubarb, diced (fresh or frozen, thawed)
- 1/2 cup sugar
- Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
- Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.
Recipe Yield: Serves 16
Nutritional Information Per Serving:
Fat: 22 grams
Saturated Fat: 7 grams
Sodium: 670 milligrams
Cholesterol: 145 milligrams
Protein: 60 grams
Carbohydrates: 33 grams
Recipe and image appear courtesy of the National Pork Board.
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