Crown Roast of Pork With Shoepeg Cornbread Stuffing
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Paring knife
- Mixing bowl
- Oven
- Aluminum foil
- Roasting pan
- Instant-read thermometer
- Butcher's twine
- Measuring spoon
- Spoon
Ingredients
- 1 (9-11 pound) crown roast of pork, rib ends frenched
- 1/4 cup garlic, minced
- 1/4 cup green onions, sliced
- 1 tbsp salt
- 1 1/2 tbsps black pepper
- granulated garlic to taste
- salt
- pepper
- 1/4 cup basil, chopped
- 1/4 cup thyme, chopped
- 1/4 cup sage, chopped
- cornbread stuffing (see recipe)
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup apple, chopped
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