Fit for a king: Crown pork roast for Thanksgiving

This year my husband and I are serving pork crown roast rather than turkey for Thanksgiving dinner.

We want my niece and nephew to have something different from what they'll be eating earlier in the day at their grandparents' house.

I know what it's like to have two full meals on holidays. When I was a kid, we had a meal during the day and then at night with both sets of family in my parents' hometown of Kanawha.

Here's the crown roast with stuffing recipe we plan to serve Thursday:

CROWN ROAST OF PORK With APPLE STUFFINGMakes 10 servings8 1/2-pound (12-rib) crown roast of pork2 tablespoons vegetable oil1 teaspoon each salt, sugar1/2 teaspoon each of crumbled dried sage, dried thyme and black pepper2 tablespoons vegetable oil2 celery ribs, chopped2 garlic cloves, minced2 pounds ground pork1 cup dried breadcrumbs3 large eggs, beaten1/3 cup chopped parsley2 teaspoons dried sage2 teaspoon dried rosemary1/4 teaspoon ground allspice2 teaspoons salt3/4 teaspoon black pepper1 cup packed coarsely chopped dried applesThe night before, brush the crown roast inside and out with oil. Combine salt, sugar, sage, rosemary, thyme and pepper and rub all over roast. Place roast in a roasting pan, cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator 1 hour before roasting.To make the stuffing, heat the oil over medium heat in a large skillet. Add celery and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring often, about 2 minutes. Transfer to a large bowl. Add ground pork, breadcrumbs, eggs, parsley, sage, rosemary, allspice, salt and pepper and mix well. Mix in the dried apples.Position a rack in the bottom third of the oven and preheat to 450 degrees. Fill the center of the roast with stuffing and cover with aluminum foil. Cover each bone tip with a small piece of foil.Roast for 10 minutes. Reduce oven temperature to 325 degrees. Cook until a thermometer inserted in the thickest part of the roast reads 155 degrees, about 2 hours, 30 minutes. During last 15 minutes, remove foil from stuffing and bone tips to allow them to brown. Using a large spatula, transfer the roast to a serving platter. Let stand 15 minutes before carving.

Makes 10 servings

8 1/2-pound (12-rib) crown roast of pork

2 tablespoons vegetable oil

1 teaspoon each salt, sugar

1/2 teaspoon each of crumbled dried sage, dried thyme and black pepper

Stuffing

2 tablespoons vegetable oil

2 celery ribs, chopped

2 garlic cloves, minced

2 pounds ground pork

1 cup dried breadcrumbs

3 large eggs, beaten

1/3 cup chopped parsley

2 teaspoons dried sage

2 teaspoon dried rosemary

1/4 teaspoon ground allspice

2 teaspoons salt

3/4 teaspoon black pepper

1 cup packed coarsely chopped dried apples

The night before, brush the crown roast inside and out with oil. Combine salt, sugar, sage, rosemary, thyme and pepper and rub all over roast. Place roast in a roasting pan, cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator 1 hour before roasting.

To make the stuffing, heat the oil over medium heat in a large skillet. Add celery and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring often, about 2 minutes. Transfer to a large bowl. Add ground pork, breadcrumbs, eggs, parsley, sage, rosemary, allspice, salt and pepper and mix well. Mix in the dried apples.

Position a rack in the bottom third of the oven and preheat to 450 degrees. Fill the center of the roast with stuffing and cover with aluminum foil. Cover each bone tip with a small piece of foil.

Roast for 10 minutes. Reduce oven temperature to 325 degrees. Cook until a thermometer inserted in the thickest part of the roast reads 155 degrees, about 2 hours, 30 minutes. During last 15 minutes, remove foil from stuffing and bone tips to allow them to brown. Using a large spatula, transfer the roast to a serving platter. Let stand 15 minutes before carving.

From “Christmas 101” by Rick Rodgers