Chestnut-Stuffed Pork Roast
- Serves: 15
- 5 pound boneless double loin roast, tied
- 1/2 pound ground pork
- 1/2 cup celery, finely chopped
- 1/2 cup shallots, OR onion, finely chopped
- 1 tablespoon butter
- 2 tablespoons parsley, chopped
- 2 tablespoons brandy
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon allspice
- 1 15 oz-can chestnuts, drained
- 2 teaspoons dripping
- 3 tablespoons flour
- 2 cups chicken broth
- salt and pepper (to taste)
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 internal temperature on a thermometer reads 145°F with a three minute rest time. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.
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.