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
- Untie roast, open and
pound lightly to even thickness.
- 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.
Roast in a 350 degree F. oven 1 1/2 hours or until meat thermometer
reads 155 to 160 degrees F. Remove roast and let rest 10 to 15
minutes before carving.
- 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.
