By Tyler Florence
To really impress your guests, fill the center of the pork roast with smoked apple stuffing.
|3 Tablespoon||extra-virgin olive oil|
|1/2 Bunch||fresh sage|
|1/2 Bunch||fresh thyme|
|1 Large||yellow onion, diced|
|To Taste||Black pepper|
|3||Granny Smith Apples, Peeled and Diced|
|3/4 Cup||heavy cream|
|1 1/2 Cup||chicken stock|
|5 Cup||Bread, Cubed|
|1/4 Bunch||chopped flat-leaf parsley|
Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired.
3 Tablespoon extra-virgin olive oil
1/2 Bunch fresh sage
1/2 Bunch fresh thyme
Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples.
1 Large yellow onion, diced
To Taste Salt
To Taste Black pepper
3 Granny Smith Apples, Peeled and Diced
Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes.
In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
3/4 Cup heavy cream
1 1/2 Cup chicken stock
5 Cup Bread, Cubed
1/4 Bunch chopped flat-leaf parsley
Scoop stuffing into cavity of pork crown roast and cook accordingly with roast. Enjoy!
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