| Prep time: | 30 Min |
| Cook time: | 2 Hrs 30 Min |
| Ready in: | 3 Hrs |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 5 1/2 pounds crown roast of pork
* 2 tablespoons butter
* 12 ounces pork sausage
* 1 onion, chopped
* 4 cups dry French breadcrumbs
* 1 (7 ounce) can steamed chestnuts, chopped
* 1/2 cup low-sodium chicken broth
* 1/2 cup chopped parsley
* 2 teaspoons dried sage
* 2 teaspoons dried thyme
* salt and pepper to taste
* 2 cups low-sodium chicken broth
* 1 1/2 cups dry vermouth
* 3 slices bacon
* 3 tablespoons butter, softened
* 1 1/2 tablespoons all-purpose flour
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
* Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
* Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
* Boil 2 cups broth and vermouth in large saucepan until reduced by half.
* Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
* In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
* Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
* Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 155 degrees F (68 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
* Carve pork between the bones into chops. Serve with stuffing and gravy.
