Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Crown Roast of Pork
- 1 crown roast of pork
- Freshly ground black pepper to taste
- 1 tbsp. dried sage, whole
- 1 tbsp. dried thyme, whole
- 1½ cups dry white wine for basting
- Salt to taste
Dressing for the Pork
For this dish you must find a real, live butcher. Have him cut and tie a crown roast of pork for you.
Rub the roast with freshly ground pepper, and the sage and thyme. Wrap the ends of the ribs with foil so that they do not burn during roasting. Place a ball of crumpled piece aluminium foil in the center of the roast. Place the roast on a rack in a roasting pan. Bake in a preheated 325ºF oven for about 25 minutes per pound. Use a meat thermometer and roast the meat until it reaches an internal temperature of 165ºF. Baste from time to time with the wine. Allow the roast to sit a few minutes before you carve it. When ready to serve, remove the foil and place a large bouquet of parsley in the center of the roast. You may also fill the center with dressing. Salt to taste.
Stuffing for Crown Roast of Pork
- 2 tbsp. olive oil
- 4 tbsp. butter
- 3 cloves garlic, peeled and sliced
- 3 medium yellow onions, peeled and sliced
- 3 stalks celery, chopped
- ¼ cup chopped fresh parsley
- 1 lb. cooked breakfast sausage, coarsely chopped
- 1½ tbsp. dried sage, whole
- 2 cups chicken stock
- 3 eggs, beaten
- Salt and freshly ground black pepper to taste
Heat a large frying pan and add olive oil, butter, garlic, onions, celery, and parsley. Saute until the vegetables are tender. In a large bowl, combine the dried bread cubes, sautéed vegetables, and all the remaining ingredients. Mix together until everything is evenly incorporated. Bake in a covered casserole at 350ºF for 1 hour. Fill the center of the cooked crown roast with the cooked dressing.
