FOOD REFERENCE WEBSITE

The FoodReference Website - Recipe Section
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Today in Food History . . Food Videos . . Trivia Quizzes . . Crosswords . . Poems & Humor . . Cookbooks . . Food Posters . . Magazines & Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here >  HomeRecipes >  

 Holiday Recipes >  Chestnut Stuffed Pork Roast >
 

Next Recipe

 

 

 

 

Free Food Magazines

 

 

 

..Holiday Recipes.. ..HOLIDAY BEVERAGES >>>.. ..HOLIDAY COOKIES & CAKES >>>.. ..HOLIDAY TURKEY & GOOSE.. ..HOLIDAY SWEET POTATOES >>>>>.. ..Valentine's, 'Bite & Kiss' Jerk Shrimp.. ..Valentine's, Jerked Lamb w/Guava Sauce.. ..Valentine's, Palm Heart Salad.. ..Valentine's Red Velvet Cake.. ..Valentine's, Rum & Chocolate Puddings.. ..Valentine's Tender Heart Cheesy Omelet.. ..Easter Egg Potatoes.. ..Easter Pie.. ..Mother's Day Brunch Frittata.. ..Mother's Day, Queen Of Puddings.. ..Halloween Candied Apples.. ..Brandy Carrots.. ..Cheese, Horseradish Cheddar Log.. ..Cheese, Holiday Cheese Ball.. ..Chestnut Stuffed Pork Roast.. ..Cranberry Apple Cheddar Dumplings.. ..Cranberry Pudding, Steamed (1896).. ..Cranberry Relish, Fresh.. ..Cranberry Sauce With Bourbon.. ..Creamed Beans (1906).. ..Dried Plum Hamantaschen.. ..English Mince Meat (1896).. ..Green Bean Casserole.. ..Hard Sauce.. ..Holiday Fruit Compote.. ..Holiday Pasta Bake.. ..Holiday Pomegranate & Orange Salad.. ..Pickled Herring (1903).. ..Plum Pudding, Christmas.. ..Plum Pudding, Baked (1851).. ..Pumpkin Bisque.. ..Pumpkin Fritters (1906).. ..Pumpkin Soup, Pureed.. ..Stuffing Omelet.. ..Christmas, Homemade Gifts.. ..Christmas Eggnog Bread Pudding.. ..Christmas Pudding (1896).. ..Christmas Pudding, Baked (1851)..

. Home . . RECIPES . . About & Contact . . Favorite Links .

 

 

Bookmark and Share 

CHESTNUT-STUFFED PORK ROAST CHESTNUT-STUFFED PORK ROAST

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 15-1/2 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 TheOtherWhiteMeat.com

 

 

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
 

3 Young Chefs 2

Click on the
3 Young Chefs
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.