Crown Roast With Wild Rice Stuffing Recipes

Steps:

• Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
• In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
• Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
• Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

Steps:

• To make the lamb, preheat oven to 425 degrees and begin baking, using recipe for Basic Crown Roast of Lamb (see recipe). Meanwhile, in a small bowl, combine sage, cheese, bread crumbs, garlic, salt and pepper, and set aside.
• While lamb is cooking, make the stuffing. Mix artichoke hearts, olive oil, bread crumbs, salt and pepper in a 2-quart casserole dish until well combined. After the roast has cooked for 35 minutes, place the casserole in the oven. Continue baking both for 20 minutes. Then remove the lamb and pat the sage mixture over the outside of the roast. Bake for 5 minutes more.
• Remove both the lamb and stuffing from oven. Turn roast over, place on a platter and fill the cavity with stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Steps:

• Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes.
• Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.

Steps:

• Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
• Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
• Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
• Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
• Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
• Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

Steps:

• To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
• To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
• Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Steps:

• Preheat the oven to hot- 415F (210C) (Gas mark 6-7).
• Trim excess fat and sinew off meat.
• Combine breadcrumbs, sage and parsley.
• Melt the butter in a small pan.
• Add the onion and apple and cook over medium heat until soft.
• Remove from the heat and stir into combined breadcrumbs/sage/parsley.
• Whisk the apple juice and egg yolks together, then lightly stir into the breadcrumb mixture.
• Beat the egg whites with an electric beater, in a small mixing bowl until soft peaks form.
• Fold lightly into the stuffing mixture.
• Place the crown roast in a shallow roasting pan.
• Place a sheet of lightly greased foil in the base of the roast cavity.
• Spoon the stuffing into the foil cavity, pressing in lightly.
• Roast the meat for 45 minutes for medium, or until cooked to the degree you prefer.
• Remove from oven and let the lamb sit for 10 minutes prior to carving.
• Cut between the cutlets to separate and serve.

Steps:

• In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours., In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well., Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing., Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.

Steps:

• Place pork roast in roasting pan, resting on bone tips (like a rack).
• Insert a meat thermometer into the thickest part of the meat.
• Roast, uncovered, at 325°F for 1 1/2 hours.
• In a medium skillet, heat vegetable oil.
• Sauté onions and celery until onions are golden.
• Transfer to a large bowl.
• Add remaining ingredients and toss well.
• Remove roast from oven; drain off excess fat.
• Turn roast right side up (bones facing up), and replace in pan.
• Fill cavity with stuffing.
• Spoon the rest of the stuffing into a greased baking dish.
• Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
• Let roast stand 15 minutes, prior to slicing.
• Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• Add apples; saute until apples are tender but still hold shape, about 10 minutes.
• Add sage, thyme and allspice; saute for another minute.
• Add to sausage.
• Stir in stuffing mix.
• Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
• Fill center of crown roast of pork with stuffing (following above directions).
• Transfer remaining stuffing to prepared dish.
• Cover with foil and bake until heated through, about 40 minutes.