Make the holiday meal special with this stuffed roast.

Chestnut-Stuffed Pork Roast

5-pound boneless double loin roast, tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onion
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 (15 1/2-ounce) can chestnuts, drained
2 teaspoons drippings
3 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper, to taste

1. Untie roast, open and pound lightly to even thickness.
2. Cook celery and shallots (or onion) in butter until tender. Combine with ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts down the center of stuffing. Chop remaining chestnuts finely and set aside. Roll meat around chestnuts and tie firmly.
3. Roast in a 350°F (175°C) oven 1 1/2 hours or until meat thermometer reads 155°F to 160°F (approximately 65°C to 70°C). Remove roast and let rest 10 to 15 minutes before carving.
4. Pour off extra fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add reserved chopped chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve gravy with roast.

Serves 15.

Nutrition Facts: Calories 360 calories Protein 49 grams Fat 14 grams Sodium 300 milligrams Cholesterol 130 milligrams Saturated Fat 5 grams Carbohydrates 4 grams Fiber 0 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.