Description
A recipe for Crown Roast With Sourdough Dressing

Ingredients

• Crown Roast
  
• 5 tablespoons Worcestershire sauce
  
• 1 packet (1.2-ounce) green peppercorn marinade mix
  
• 1 packet (1-ounce) zesty herb seasoning mix
  
• 1 pork crown roast (7- to 8-pound)
  
• Sourdough Dressing
  
• 1/2 pound Johnsonville Italian sausage
  
• 1 packet (0.9-ounce) onion mushroom soup mix
  
• 1 can (16-ounce) fat-free, low-sodium chicken broth
  
• 1 can (10-ounce) condensed golden mushroom soup
  
• 6 cups sourdough croutons
  
• 1/3 cup chopped, fresh Italian parsley leaves
  
• 1 teaspoon dried thyme
  
• 1 teaspoon dried marjoram
  
• Salt and pepper

Preparation
Prep Time: 30 minutes / Baking Time: 2 1/2 to 3 1/2 hours

1. Preheat oven to 325°F.

2. For crown roast, in shallow roasting pan, combine Worcestershire sauce, green peppercorn marinade mix and herb seasoning mix. Place crown roast, bone ends up, in pan. Wrap bone ends with aluminum foil to prevent browning too quickly. Using pastry brush or spoon, coat entire meat surface with sauce mixture. Transfer pan to oven and roast, uncovered, 20 to 25 minutes per pound of meat (2 1/2 to 3 1/2 hours).

3. For sourdough dressing, in large nonstick skillet over medium heat, brown sausages. Add soup mix, broth and soup. Stir in croutons, parsley, thyme and marjoram. Season to taste with salt and pepper.

4. Remove roast from oven about 45 minutes before it is done. Fill cavity with sourdough dressing. Return roast to oven and cook remaining 45 minutes. Transfer roast to platter and remove foil from bone ends.

Tip: Bake any extra stuffing in a separate dish alongside roast for remaining 45 minutes.

Nutrition
no information available

Serves
Servings: 10 to 12

Variations
no information available