Stuffed Cranberry Roast
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main
Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
3 lb (1.5 kg) eye of round oven roast
Pinch ground savoury
1 box (120 g) seasoned stuffing mix
2 tbsp (30 mL) melted butter/margarine
1 can (14 oz/398 mL) whole cranberry sauce
1/2 cup (125 mL) grated orange rind (of 2 large oranges)
Combine stuffing mix with melted butter/margarine. Add one-half of the cranberry sauce and orange rind, mixing gently. Cut roast in half lengthwise from the topside to within 1/2 inch (1 cm) of bottom to prepare a V-shaped cavity for stuffing. Sprinkle outside of roast and cavity with savoury. Mound cavity with stuffing.
Tie each end of roast with string. Place roast, fat side up, on rack in roasting pan, containing water 1/2 inch (1 cm) deep. Insert meat thermometer into middle of stuffing. Roast uncovered in a preheated 500°F (260°C) oven for 30 minutes. Heat remaining cranberry sauce and orange rind in a small saucepan, stirring over low heat.
Spread sauce over the roast. Roast uncovered at 275°F (140°C) for an additional 1-1/4 hours or until the meat thermometer registers 160°F (70°C) for medium. Let stand for a few minutes before carving in 1-inch (2.5 cm) thick slices.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:137