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Crown Roast with Cranberry Cornbread Stuffing

Copper Chef 11" Deep Dish Casseorle Pan 

Recipe Type:  Holiday Recipes
Servings  8
1    Pork crown roast  
0.5  cup  Extra Virgin Olive Oil  
2  teaspoon  salt  
0.5  teaspoon  ground black pepper  
1  tablespoon  dried sage  
1  tablespoon  dried parsley  
4  cup  cornbread, cubed  
0.25  cup  Extra Virgin Olive Oil  
1    large yellow onion, small dice  
2    carrots, small dice  
1  tablespoon  sage  
1  cup  fresh cranberries  
0.5  cup  Chicken broth  


Preheat the oven to 375 degrees. Make the stuffing. Toast the cornbread for 12 minutes, tossing halfway through. Meanwhile, in a Copper Chef, saute the onion, celery and carrots in the olive oil, until softened, about 6 minutes. Remove from the heat. Add the sage; stir. Add the cornbread, cranberries and chicken broth. Mix to incorporate. Prepare the crown roast. In a small bowl combine the oil, salt, pepper, sage and parsley; stir. Rub the seasoned oil all over the roast. Fill the cavity of the roast with the stuffing. Cover the exposed bones and stuffing with foil. Cook the roast until a thermometer reaches 145 degrees when inserted into the thickest portion of the roast; about 2 - 2 1/2 hours. Rest for 15 minutes before serving. Any leftover stuffing can be cooked in a Copper Chef Skillet until golden brown, about 12-15 minutes