This is a gorgeous alternative to your traditional Thanksgiving turkey. It’s the perfect centerpiece for your table and is juicy and delicious. Truly impressive.
Prep Time:40 minutes
Cook Time:3 hours 30 minutes
Total Time:4 hours
Yield:12 servings of Roast and Stuffing 1x
1 gallon Water
1 1/2 cups Kosher Salt
1/2 cup Sugar
10 large Cloves of Garlic, chopped
2 large Sweet Onions, chopped
5 Bay Leaves
Handful each of Fresh Sage, Rosemary, and Thyme, coarsely chopped
Crown Roast of Pork
10 lb Crown Roast of Pork (ordered from the butcher)
2 tablespoons of Olive Oil
Kosher Salt and Freshly Ground Pepper
2 tablespoons each of Fresh Sage, Rosemary, and Thyme, chopped
Apple Sausage Stuffing
1 (1 lb) Loaf of Ciabatta Bread (day old), cubed
6 tablespoons Butter, divided
1 1/2 lbs Mild Italian Sausage, bulk
1 1/2 large Sweet Onion, chopped
4 large Celery Ribs, chopped
2 large Honey Crisp Apples, cored and chopped
6 large Garlic Cloves, chopped
1 cup freshly grated Parmesan Cheese
1/2 cup Italian Parsley, chopped
2 tablespoons each Fresh Sage, Rosemary, and Thyme, chopped
Kosher Salt and Freshly Ground Pepper, to taste
1 to 1 1/2 cups Chicken Stock
2 large Eggs, beaten
Combine water, salt, sugar, onions, garlic, bay leaves and herbs in an extra large container to submerge the crown roast. Place in refrigerator and let sit for 24 hours or overnight.
Preheat oven to 350° F. Generously butter 2 cookie sheets for the bread cubes. Place the cubes in a single layer on the cookie sheets and bake for 10-15 minutes until the bread has dried out. Remove and let cool. This can be done a day or two ahead of time.
For Stuffing: Heat a large skillet over medium-high heat and add the Italian sausage. Cook until done and remove sausage with a slotted spoon. Set aside.
Add the onion and celery to the sausage grease and sauté for about 7 minutes. Add apples and cook for another 7-10 minutes until everything is softened. Add garlic and cook for 1 more minute.
Remove from the stove and combine bread cubes, sautéed ingredients, parmesan cheese, herbs, salt and pepper, chicken stock and eggs in a large bowl. The stuffing should be moist but not soggy, therefore start with 1 cup of chicken stock and continue until desired consistency. Stir until completely mixed together.
Set aside. There is more than enough stuffing to fill the cavity with plenty of leftovers to serve alongside the roast. See baking instructions below.
Reduce the oven temperature to 250° F. Remove the roast from the brine and dry with paper towels. Rub the olive oil both inside and out along with the salt/pepper and herbs.
Fill the cavity of the roast with stuffing. Place the roast in a shallow roasting pan in the bottom third of your oven.
Cook for 2 1/4 to 2 3/4 hours or until the internal temperature reaches 140° F with an instant-read thermometer. After 30 minutes cover the stuffing with foil. If the bones begin to brown too much, cover the top of them with small squares of foil.
Remove the roast from the oven and tent with foil. Let sit for 30-40 minutes.
For baking the stuffing, generously butter a large baking dish. Add stuffing to the dish. Cover with foil and bake in a 350° F oven for approximately 30 minutes. Uncover and continue to bake for 10-15 minutes until golden brown. This can be done while the roast is resting.
Increase the oven temperature to 500° F. Once the roast has rested, remove the foil from the roast and place back in the oven. Cook for an additional 10 minutes to get nicely browned and crisp. Remove and let sit another 10 minutes before serving.