Stuffed Crown Roast of Pork
| Yield: | 16 Servings |
| Categories: | Main Dishes, Meats |
| 1 | 16-rib crown roast of pork (about 8 lb) | |
| 2 | tb | Olive oil |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/2 | c | Chopped sweet red pepper |
| 1/2 | c | Chopped sweet green pepper |
| 1/2 | ts | Dried marjoram leaves |
| 1/4 | ts | Dried thyme leaves |
| 1/4 | ts | Cracked black pepper |
| 1/4 | ts | Salt |
| 1 1/4 | c | Water |
| 5 | c | Firm white bread cubes |
| 1/4 | c | Chopped fresh parsley leaves |
| Paper booties (directions follow) or kumquats, to cover rib ends (opt.) |
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