Prep Time: 15 mins | Bake Time: 2 3/4 hours + standing | Yield: 15 servings (12 cups stuffing)

Ingredients:

1 tsp dried thyme

1 tsp fennel seed, crushed

1 tsp salt

1/2 tsp pepper

1 pork crown roast (about 9 lbs.)

1 cup unsweetened apple juice

Stuffing:

2 qt. water

2 cups uncooked wild rice

2 tsp salt, optional

1/2 lb. sliced fresh mushrooms

1 medium onions, chopped

2 tbsp butter

2 lbs. seasoned bull pork sausage

Optional Garnish:

fresh kale and pickled whole beets

Instructions:

  1. Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350°F for 2 3/4-3 1/4 hours or until a meat thermometer reads 160°F, basting occasionally with apple juice.
  2. For stuffing, in a large saucepan, bring the water, rice and salt to a boil. Reduce heat, cover and simmer for 45-60 minutes or until tender.
  3. In a large skillet, sauté mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.
  4. Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve.