RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Holiday Recipes >  Chestnut Stuffed Pork Roast



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




Serves 15


• 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 15½ oz can chestnuts, drained
• 2 teaspoons drippings
• 3 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon chopped parsley
• 1 teaspoon brandy
• Salt and pepper, to taste 

Cooking Directions

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 155-160 degrees F. Remove roast and let rest 10-15 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.

Serving Suggestions
Make the holiday meal special with this stuffed roast.

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 photo courtesy of National Pork Board.  For more information about The Other White Meat, visit

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.