Stuffing to Top-Off Smithfield Crown Roast


  • 6 cups bread cubes (Challah is preferred, brioche or raison bread works also)
  • 1 cup chicken stock
  • 2 grated carrots
  • 1 medium grated onion
  • 2 stalks celery, grated
  • 2 parsnips, grated
  • 1/2 cored apple, grated
  • 2 eggs, lightly beaten
  • 1 tbsp. chopped fresh sage
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 2 tbsp. unsalted butter, cut into pieces
  • In a large bowl, combine bread cubes and stock. Allow mixture to stand for 10 minutes.
  • Add grated vegetables and fruit, eggs and sage. Season with salt and pepper. Combine until well mixed.
  • Place in a greased baking dish topped with unsalted butter.
  • Bake in a preheated 350 degree oven for 30 minutes until top of stuffing is lightly brown.
  • Use stuffing as garnish to surround and top off crown roast.