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Mushroom-Broccoli Stuffed Crown Roast

A few years ago, I was looking for a unique main dish for Christmas dinner when I stumbled across this recipe. I decided to give it try. It was a big hit with everyone.
  • Total Time
    Prep: 15 min. Bake: 3 hours + standing
  • Makes
    12 servings


  • 1 pork crown rib roast (about 6 pounds)
  • 1 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1 large onion, chopped
  • 3 tablespoons vegetable oil
  • 4 cups coarsely chopped fresh mushrooms
  • 4 cups chopped fresh broccoli
  • 3/4 teaspoon salt
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 6 cups onion and sage stuffing mix
  • 1/2 cup water
  • GRAVY:
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper


  • Rub the inside and outside of roast with salt. Combine flour, thyme, parsley and pepper; rub over outside of roast. Place roast with rib ends down in a large roasting pan. Bake at 325° for 2 hours. Meanwhile, in a skillet, saute onion in oil until tender. Add mushrooms, broccoli, salt, bouillon, thyme and pepper; cook for 8 minutes or until broccoli is crisp-tender. Stir in stuffing mix and water. Turn roast over with rib ends up; fill center of roast with about 3 cups stuffing. Bake 1 hour longer or until thermometer inserted into meat between ribs reads 160°. Bake remaining stuffing in a greased covered baking dish during the last 40 minutes of baking time. Transfer roast to serving platter; let stand 15 minutes before slicing. For gravy, drain drippings into a measuring cup; skim and discard fat. Add enough water to drippings to measure 3 cups; stir in flour. Pour into skillet, stirring to loosen browned bits. Add salt and pepper. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with roast and stuffing.

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