Take your roast to new levels with a toasted pecan and sautéed apple stuffing.
Ingredients
Method
- Set a large sauté 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. Add onions to the pan and cook over medium heat for 15 mins until caramelised. Season with salt and pepper.
- Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper.
- Gently sauté until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 mins.
- In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste.
- Add torn sourdough, caramelised onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
Rate this recipe
Overall Rating:
4.20
(15)
