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Corn-Stuffed Crown Roast

Total Time

Prep: 20 min. Bake: 3 hours + standing


12 servings

"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.
Corn-Stuffed Crown Roast Recipe photo by Taste of Home


  • 1 pork crown roast (about 7 pounds and 12 ribs)
  • 1/2 teaspoon pepper, divided
  • 1 cup butter, cubed
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 cups crushed cornbread stuffing
  • 2 cups frozen corn, thawed
  • 2 jars (4-1/2 ounces each) sliced mushrooms, undrained
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning


  1. Preheat oven to 350°. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, for 1-1/2 hours.
  2. Melt butter in a Dutch oven over medium heat. Cook and stir celery and onion until tender, 3-5 minutes. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use.
  3. Bake roast until a thermometer inserted in stuffing reads 140°, 1 hour. Cover and bake extra stuffing until browned, 30-40 minutes. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.

Nutrition Facts

1 each: 545 calories, 30g fat (15g saturated fat), 124mg cholesterol, 826mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 38g protein.

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