Crown Roast

Apricot Pine Nut Stuffing

Simmer apricots with orange juice in a small saucepan over low heat for 5 minutes. Melt butter in a nonstick skillet. Add onion and celery and cook until soft. Place in a large bowl and toss with bread cubes, apples,

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Apple, Orange and Pecan Stuffing

Over medium-high heat, sauté onions and celery in 1 Tbsp/15 mL butter for 5 minutes, or until celery has softened. Add apples; continue cooking for 2 minutes. Transfer to large mixing bowl. Add bread, pecans, parsley, sage, and orange zest.

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Apricot Almond Stuffing

In a small saucepan, simmer apricots and juice for 5 minutes until fruit is soft. Melt butter in a skillet over medium heat. Cook onion and celery until limp. Place in a large bowl. Toss with apricots and remaining ingredients.

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Cranberry Citrus Stuffing

Melt butter in skillet over medium heat; sauté celery, onion and apple until soft. Add bread cubes, sage and marjoram. In a small saucepan, combine cranberry sauce, brown sugar, orange juice and rind. Stir over low heat until sugar is

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Crown Roast of Pork on the BBQ

Wrap each pork rib bone in foil. Place the roast in a drip pan about 1-11/2″/2.5-4 cm deep, and extending 3″/7.5 cm beyond sides of roast. Preheat barbecue on high; reduce heat to low. Place pan on grill about 6″/15

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Savoury Fruit Stuffing

In a medium skillet, heat canola oil. Sauté onions and celery until onions are golden. Transfer to a large bowl. Add remaining ingredients and toss well. Use to stuff crown roast, rack or pork loin. Spoon the rest of the

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