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Crown Roast with Cranberry Cornbread Stuffing

Crown Roast with Cranberry Cornbread Stuffing

Copper Chef 11" Deep Dish Casseorle Pan 

Recipe Type: Holiday Recipes

Servings: 8


  • 1 Pork crown roast
  • 0.5 cup Extra Virgin Olive Oil
  • 2 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 tablespoon dried sage
  • 1 tablespoon dried parsley
  • 4 cup cornbread, cubed
  • 0.25 cup Extra Virgin Olive Oil
  • 1 large yellow onion, small dice
  • 2 carrots, small dice
  • 1 tablespoon sage
  • 1 cup fresh cranberries
  • 0.5 cup Chicken broth


Preheat the oven to 375 degrees. Make the stuffing. Toast the cornbread for 12 minutes, tossing halfway through. Meanwhile, in a Copper Chef, saute the onion, celery and carrots in the olive oil, until softened, about 6 minutes. Remove from the heat. Add the sage; stir. Add the cornbread, cranberries and chicken broth. Mix to incorporate. Prepare the crown roast. In a small bowl combine the oil, salt, pepper, sage and parsley; stir. Rub the seasoned oil all over the roast. Fill the cavity of the roast with the stuffing. Cover the exposed bones and stuffing with foil. Cook the roast until a thermometer reaches 145 degrees when inserted into the thickest portion of the roast; about 2 - 2 1/2 hours. Rest for 15 minutes before serving. Any leftover stuffing can be cooked in a Copper Chef Skillet until golden brown, about 12-15 minutes