My dad likes to make a big roast for the holidays, and crown roast of pork is one of his specialties. It is an impressive roast, made from two pork loins tied together in a large round. Be sure to order it ahead from your butcher. The open center of a crown roast is perfect for a stuffing, and we usually use our Scognamillo Italian Sausage and Bacon Stuffing on page 166. For a lighter alternative, you can fill the center with sautéed seasonal vegetables or even a big batch of Christmas Escarole on page 169.
No one made Brussels sprouts like my Aunt Anna. She was roasting them long before you saw it done on television cooking shows. These were the first side dish to disappear from the table at a big dinner - it seemed that she should never make enough to satisfy us. We still make them today, in her honor, and we still go through a big bowl in no time flat.