Crown Roast of Pork with Walnut-Rhubarb Stuffing



  • 9 pounds crown roast of pork
  • salt (to taste)
  • pepper (to taste)
  • 1 pound ground pork (cooked and crumbled)
  • 5 cups bread crumbs
  • 14 1/2 ounces chicken broth
  • 1/2 cup onion (chopped)
  • 1/2 cup celery (chopped)
  • 1 cup walnut halves (toasted)
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon black pepper
  • 2 cups rhubarb (diced, fresh or frozen, thawed)
  • 1/2 cup sugar


  1. Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
  2. Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.
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