Crown Roast With Wild Rice Dried Cherry And Hazelnut Stuffing Recipes

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STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h15m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons finely minced garlic
2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
One 12-bone pork rack, chine bone removed
Fresh sage sprigs, for roasting the pork
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup ground sweet Italian sausage
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
3 cups diced cornbread (1/2-inch pieces)
1/2 cup finely chopped scallions
1/2 cup finely chopped apples
1/2 cup currants
2 tablespoons finely minced fresh sage
2 cups chicken stock (less or more depending on your preference), hot
6 cups heavy cream
1/2 cup finely minced apples
1/4 cup Dijon mustard
1 sprig fresh sage, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
  • The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
  • Preheat the oven to 425 degrees F.
  • For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
  • Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
  • For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
  • Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

CROWN ROAST OF PORK WITH WILD RICE STUFFING



Crown Roast of Pork with Wild Rice Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

Two 10-chop racks of pork from rib-chop section, chine removed and frenched
Coarse salt and freshly ground pepper
1 to 2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
Wild Rice Stuffing
Fresh rosemary sprigs, for garnish
Plums, for garnish

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.

WILD RICE, DRIED CHERRY, AND ALMOND STUFFING



Wild Rice, Dried Cherry, and Almond Stuffing image

Provided by Food Network

Time 2h10m

Yield about 10 cups

Number Of Ingredients 11

1 cup dried cherries (about 4 ounces)
2/3 cup tawny or ruby port
2 cups (11 ounces) wild rice, rinsed
2 tablespoons butter (plus 3 tablespoons butter if making ahead)
3 medium celery ribs, finely chopped, plus 1/3 cup finely chopped celery leaves
1/2 cup minced shallots
1 cup (4 ounces) toasted slivered almonds
4 teaspoons chopped fresh sage or 2 teaspoons dried
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
1/4 cup homemade turkey stock or reduced-sodium chicken broth

Steps:

  • In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
  • Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.
  • In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed.
  • Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes.

WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS



Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots image

Categories     Onion     Rice     Side     Thanksgiving     High Fiber     Stuffing/Dressing     Raisin     Apricot     Cherry     Pecan     Fall     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter
18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
  • Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
  • Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with cool stuffing. Butter glass 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 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

FRUIT-STUFFED CROWN ROAST



Fruit-Stuffed Crown Roast image

Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.-Shaaron Hetland, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups red currant jelly
1/2 cup orange liqueur or juice
1 pork crown rib roast (16 ribs and about 8 pounds)
1/4 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
6 cups unseasoned stuffing cubes
1 can (15-1/4 ounces) apricot halves, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained
1 large tart apple, peeled and chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme

Steps:

  • In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours., In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well., Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing., Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.

Nutrition Facts : Calories 441 calories, Fat 15g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 379mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 32g protein.

WILD RICE DRESSING



Wild Rice Dressing image

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
Unsalted butter, for casserole
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

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.

WILD RICE, DRIED FRUIT AND TOASTED HAZELNUT STUFFING



Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing image

Make and share this Wild Rice, Dried Fruit and Toasted Hazelnut Stuffing recipe from Food.com.

Provided by Mirj2338

Categories     Rice

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 18

5 tablespoons unsalted margarine
2 cups minced onions
1 pinch sugar
1 cup celery, minced
6 cloves garlic, minced
1 cup dried cranberries
1/2 cup dried apricot, diced
1/2 cup dried pear, , diced
1/2 cup dried apple, diced
2 cups wild rice, cooked until still firm
2 cups brown rice, cooked until still firm
2/3 cup toasted hazelnuts, coarsely chopped
2 teaspoons sage, minced
2 teaspoons rosemary, minced
2 teaspoons thyme, minced
1/3 cup chives, snipped
1/4 cup parsley, minced
salt and pepper

Steps:

  • Melt 3 tablespoons of the margarine over medium heat in a skillet.
  • Add onions and a pinch sugar and saute, stirring frequently, until onions caramelize, about 7 minutes.
  • Transfer onions to a large bowl.
  • Return skillet to heat and melt remaining 2 tablespoons margarine.
  • Add celery and garlic and cook until softened, 5 minutes.
  • Transfer to bowl with onions.
  • Add remaining ingredients to bowl and toss to mix.
  • Transfer stuffing to a greased (can use margarine or cooking spray) casserole, cover with foil and bake 1 hour.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES



Wild Rice Stuffing with Hazelnuts and Dried Cranberries image

Categories     Nut     Rice     Side     Bake     Thanksgiving     Cranberry     Dried Fruit     Fall     Hazelnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 to 16 servings

Number Of Ingredients 11

1/2 cup (1 stick) butter
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

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.

ROAST TURKEY WITH WILD RICE STUFFING



Roast Turkey with Wild Rice Stuffing image

This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.

Provided by StevenHB

Categories     Whole Turkey

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 1/2 cups wild rice
3 cups rich chicken broth
3 cups water
12 ounces water chestnuts, sliced
1 bunch watercress, leaves & tender stem,chopped,coarsley
4 large scallions, white and tender green,chopped coarsley
3/4 cup almonds, blanched (4 oz)
1/2 lb prosciutto, finely chopped
salt
pepper, freshly ground
16 -18 lbs turkey, gibs reserv
1 onion, halved
1 celery rib, in 2 inch pieces-i omit
3 tablespoons sweet creamy butter
3 tablespoons flour, all-purpose

Steps:

  • Dilute the chicken stock with the water.
  • Rinse the wild rice in several changes of cold water and drain.
  • Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
  • Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
  • The cooking time may vary from 35-60 minutes.
  • If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
  • (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
  • Season with pepper and salt, if needed.
  • Let the stuffing cool thoroughly.
  • In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
  • Add the onion, celery and a pinch of salt.
  • Bring to a boil over high heat.
  • Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
  • Strain the broth and set aside; you should have about 3 cups.
  • Reserve the turkey gizzard and heart.
  • Meanwhile, preheat the oven to 325 degrees.
  • Spoon the stuffing into the check and neck cavities of the bird.
  • Fold the neck skin over the stuffing and secure with skewers.
  • Truss the bird with twine.
  • Season the turkey liberally with salt and pepper and rub the butter all over.
  • Wrap any leftover stuffing in a foil packet.
  • Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
  • Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
  • Ten minutes before the roasting time is up, add the turkey liver to the pan.
  • The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
  • Transfer the turkey to a warm platter, reserving the liver.
  • Let the bird rest for 30 minutes before carving.
  • Heat the extra stuffing in the oven for about 25 minutes.
  • Meanwhile, make the gravy.
  • Pour all the juices into a large measuring cup.
  • Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
  • Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
  • Whisk in 1 cup of the reserved turkey broth until smooth.
  • Whisk in the remaining broth and simmer until thickened.
  • Degrease the remaining juices in the measuring cup and stir them into the gravy.
  • Chop the gizzard, heart and liver finely and stir into the gravy.
  • Season with salt and pepper.
  • Pour into a warmed gravy boat and serve alongside the carved turkey.

Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6

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From myrecipes.com


WILD RICE WITH DRIED CHERRIES - SAVEUR
2015-02-13 Transfer rice to a bowl and fluff with a fork; cover with plastic wrap and set aside. Wipe saucepan clean and add butter; melt over medium-high. Add chopped celery, garlic, and onion; cook until ...
From saveur.com


PORK CROWN ROAST WITH RICE & DRIED FRUIT STUFFING RECIPE - PAULA …
Jan 19, 2016 - The crown roast is the perfect holiday dinner centerpiece. Season the pork before cooking. Serve the crown pork roast topped with the …
From pinterest.de


CROWN ROAST WITH WILD RICE STUFFING | RECIPES, WILD RICE STUFFING ...
Crown Roast Of Pork With Wild Rice Stuffing With Pork, Freshly Ground Pepper, Coarse Salt, Olive Oil, Lemon, Garlic, Fresh Flat Leaf Parsley, Chopped Fresh Sage, Stuffing, Rosemary Sprigs, Plums Marsha Makrai
From pinterest.com


RECIPE: CRANBERRY-HAZELNUT STUFFING WITH WILD RICE - RECIPELINK.COM
In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley. Stir in the cranberry mixture and celery-and-onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly. Season with salt and pepper. Use to stuff one 12-pound turkey. Or, bake, covered, in an ungreased 3-quart casserole in a 325F oven for 40 to 60 …
From recipelink.com


CROWN ROAST WITH WILD RICE STUFFING | WILD RICE STUFFING RECIPES, …
Jun 21, 2017 - My mom made this tender, juicy crown roast for Christmas once. It was an impressive and memorable change from traditional stuffing. —Christine Frazier, Auburndale, Florida
From pinterest.com.au


RECIPE: CROWN ROAST OF PORK WITH WILD RICE STUFFING - RECIPELINK.COM
Combine sauteed vegetables, rice, pine nuts, all but 2 tablespoons of the apricots, ginger and allspice in bowl; mix well. Spoon lightly into center of roast. (Spoon any extra stuffing into buttered shallow baking dish; bake during last 20 minutes of roasting.) Cover ends of bones and top of stuffing with foil. Roast in preheated hot oven, 400 ...
From recipelink.com


CROWN ROAST OF PORK WITH WILD RICE STUFFING AND CARAMELIZED …
2016-12-05 Bring to a boil over moderate heat. Reduce the heat to a simmer, cover partially and cook until the rice is tender, about 40 minutes. Place cranberries in a small bowl, cover with hot water, allow to sit for 15 minutes. Drain and cool and the combine with oranges and pecans. In a medium skillet melt 2 tablespoons of butter.
From creative-culinary.com


CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING
Ingredients For the lamb: 1 tablespoon dried thyme 2 cloves garlic, peeled and minced 1 teaspoon salt ¼ teaspoon freshly ground pepper 1 crown roast of lamb For the stuffing: 2 teaspoons olive oil 1 small onion, peeled and finely chopped 1 ¼ cups wild rice, uncooked 3 ¾ cups water 1 ½ teaspoons salt, plus more to taste ½ cup tart dried cherries ¾ cup toasted …
From diningandcooking.com


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