Crown Roast With Wild Rice Dried Cherry And Hazelnut Stuffing Recipes

CROWN ROAST OF PORK WITH WILD RICE STUFFING

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.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING

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.

WILD RICE-STUFFED PORK LOIN

Steps:

• To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

Steps:

• Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
• Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

WILD RICE DRESSING

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.