November was supposed to be a quiet month for me. October was crazy but November was completely open. It was supposed to be a chance for me to relax and recharge before the Christmas holiday season kicked into gear.
As hard as I tried to keep the month open, my plan didn’t really work out. I’m not even completely sure how the month got so busy, or what, exactly, we did. We had a houseguest for a couple days, that we didn’t previously plan, but I think that other than that, it was just very busy with some long days (including weekends) at work, a week of sick kiddos, and struggling to keep up with housework. As the month ended, I ended up feeling more exhausted than refreshed.
The crazy month is why this recipe has taken a bit longer than I wanted to post. This lasagna is a go-to recipe for me, particularly for cooler weather and large-scale entertaining. While it is a good bit of work (it probably takes an hour or so to put together), it has 3 qualities that make it a favorite.
1) It can be made in advance and refrigerated or frozen.
2) It makes a huge dish and can easily serve 8-12 people. Or, it makes a lot of leftovers for weekday lunches or busy weeks when leftovers are all that we have for dinner.
3) Everyone loves it.
Unlike a lot of other lasagnas, it’s light on the cheese and full of meat. Also a little different from other recipes, I added a few extra layers – for a total of 4 layers of noodles – as we like a nice, thick slice.
This recipe has been heavily adapted from my mom’s old Good Housekeeping cookbook, Step by Step.
Make Ahead: This recipe can be made in advance, wrapped tightly in plastic wrap, and frozen for at least a couple of months. Lasagna should be allowed to defrost completely (about 2 days in the fridge) before baking according the the instructions below. If lasagna isn’t completely thawed, keep covered and bake until lasagna is hot throughout, before removing foil and cooking uncovered for the last 15 minutes.
Beef & Sausage Lasagna
Makes one large (9×13) lasagna
- 1-16 oz. package lasagna noodles
- 1/2 lb. lean ground beef
- 1/2 lb. spicy Italian sausage, casings removed
- 1/2 lb. mild Italian sausage, casings removed
- 1 medium onion, small dice
- 1 Tbs. minced or crushed garlic
- 1 28-oz. can crushed tomatoes
- 2 Tbs. tomato paste
- 1 tsp. kosher salt
- 1 tsp. granulated sugar
- 1 Tbs. Italian seasoning
- 2 Tbs. dried basil
- 1-15 oz. container part-skim ricotta cheese
- 1 large egg
- 1/4 c. fresh Italian parsley
- 2 c. (8 oz.) shredded part-skim mozzarella
- 1/4 c. grated Parmesan cheese
Make the Meat Sauce: In a large skillet over medium heat, brown ground beef and both sausages, using a wooden spoon to break up any large chunks. Add onion and garlic, and continue to cook until translucent. Discard any excess fat, and add crushed tomatoes, tomato paste, kosher salt, sugar, Italian seasoning, and basil. Stir to combine. Bring to a boil and lower heat, simmering for 30 minutes.
Meanwhile, cook noodles according to package. When done, use tongs to remove noodles from water and lay noodles flat on a clean dishtowel on the counter. Allow to cool until you’re able to handle them with your hands.
Make the Ricotta Layer: In a medium bowl, combine ricotta, egg and parsley.
Assemble the Lasagna: On a clean countertop, line up meat sauce, lasagna noodles on the towel, ricotta, a small bowl filled with the shredded mozzarella, and a large (9×13 at least) baking dish. It will make assembly easier and cleaner if everything is in one single work area.
First, spread a couple of spoonfuls of the sauce (I like to avoid the meat chunks for the bottom later) across the bottom of the baking dish, so that lasagna noodles don’t stick. Next, add a layer of lasagna noodles, followed by one-third of the ricotta, about 1/2 c. of the mozzarella, and about a quarter of the meat sauce. Do this two more times, so that you have 3 complete layers.
Add the final layer of lasagna noodles. If you have extra ricotta, you can add it here. Otherwise, top with remaining meat sauce, remaining mozzarella, and the grated Parmesan cheese. Feel free to add a little extra of either or both cheeses, if lasagna is not sufficiently covered.
Bake covered with aluminum foil for 30 minutes. Remove foil and bake for another 15 minutes, until sauce is bubbly and cheese is melted and starting to brown. Remove from oven and allow to stand for 15 minutes before serving.
Serve hot with a side salad and your favorite fresh bread or garlic bread.
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
- Cranberry & Cornbread Stuffed Pork Chops from Books n’ Cooks
- Cranberry Borscht from Palatable Pastime
- Cranberry Glazed Pork Loin from Sew You Think You Can Cook
- Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
- Cranberry London Broil from Cindy’s Recipes and Writings
- Cranberry Mustard from A Kitchen Hoor’s Adventures
- Cranberry Vanilla Bean Donuts from Hostess At Heart
- Grilled Brie with Cranberries from Full Belly Sisters
- Honey Roasted Orange Ricotta Crostini from Take Two Tapas
- Orange Cranberry Turnovers by The Bitter Side of Sweet
- Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
- Sweet Heat Cranberry Spread from Cooking With Carlee
Several years ago, a friend had visited and cooked dinner for my hubby and I. He made pork chops which were the inspiration for this recipe. Those pork chops were brined for several hours and grilled instead of baked – a little too time-intensive and not really appropriate for the cold weather we’re having. Those pork chops were also stuffed with a dried cherry filling, but I tend to prefer dried cranberries, especially during this time of year.
So instead of grilled cherry and cornbread-stuffed pork chops, you have my version that been adapted for the season. My hubby and I enjoyed the tart bursts of cranberry paired with savory cornmeal, sage, and walnuts. It’s a recipe we’ll be making again for sure this winter. Enjoy!
Cranberry & Cornbread Stuffed Pork Chops
By Books n’ Cooks
Ingredients for the Pork Chops:
- 4 pork chops, thick-cut if possible (I used boneless but feel free to use bone-in)
- cooking spray
- 1 Tbs. minced fresh sage
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 c. cornmeal
- 1/2 c. plain breadcrumbs
- 1 egg
- 1/3 c. buttermilk or whole milk
Ingredients for the Cranberry & Cornbread Stuffing
- 1 c. crumbled cornbread, homemade or store-bought (from about 2 muffins or slices of bread)
- 1/3 c. chopped walnuts
- 1/3 c. dried cranberries, roughly chopped
- 1/2 tsp. black pepper
- 1/2 tsp. kosher salt
- 1 Tbs. minced fresh sage
- buttermilk or whole milk
Prep: Preheat oven to 400F.
Line a baking sheet with aluminum foil. Place a wire rack on top. Spray with cooking spray and set aside.
Make the Filling: In a small bowl, combine cornbread, walnuts, cranberries, pepper, salt, and sage. Add just enough buttermilk or whole milk so that filling comes together.
Make the Pork Chop: In a shallow bowl, combine sage, salt, pepper, cornmeal and breadcrumbs. Set aside. In another small bowl, place egg and buttermilk or whole milk. Lightly scramble with a fork and set aside.
Cut a horizontal pocket into each pork chop, cutting deep but not all the way through. Stuff each with a quarter of the stuffing.
To bread, carefully dip stuffed pork chop in egg/milk mixture, followed by the cornmeal breading. Place on prepared baking sheet. Spray tops with cooking spray and bake until pork chops reach a internal temperature of 145F, about 20 minutes.
Serve hot with roasted vegetables (pictured above, roasted Brussels sprouts and bacon) or your favorite side.
This week, the #SundaySupper tastemakers are gearing up for Father’s Day, bringing you some of the favorite foods for the special fathers in our lives.
When my husband became a father three and a half years ago, I couldn’t have imagined how much of a natural he’d be. I still remember looking over at him – this big guy – with this teeny baby girl in purple curled up on half of his arm as we’d watch tv in the evening. Typical new parents, we didn’t want to put her down. Every day, he continues to amaze me with how wonderful he is as a father to our two children – playing with them, helping them learn, and teaching them lessons. He has a patience that I’ll never have (and I can only hope that at least one of our children will inherit that from him!).
And so, in honor of this week’s theme, I chose to make two of my hubby’s favorites – burgers and guac. He’s a simple man, and is generally happy with a large, well-cooked burger. I can usually pick out the burger he’ll order when we go out. If there’s one with pineapple or guacamole, that’s usually it. So a few weeks ago, I dug out an old favorite. The chorizo gives this burger a lot of flavor, which pairs well with the subtle guacamole. I used my own guacamole recipe instead of the one in the recipe
You’ll definitely have leftover guac, so feel free to halve the guacamole recipe or have some tortilla chips on hand.
Turkey Chorizo Burgers with Guacamole
Burgers adapted from Fine Cooking
Guacamole by Books n’ Cooks
Makes enough for 5 burgers, with guac leftover
Ingredients for the Burgers:
- 1 lb. lean ground turkey
- 1/2 lb. ground spicy chorizo
- 1/2 tsp. kosher salt
- Burger buns or English Muffins
- tomato & onion slices (optional, for serving)
Ingredients for the Guacamole:
- 3 ripe avocados
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3/4 tsp. garlic powder
- 1 tsp. freshly squeezed lime juice
Make the Burgers: In a large mixing bowl, add turkey, chorizo, and salt. Use clean hands to work the mixture, trying not to over mix. Form into 1-inch thick patties, using a finger to indent middle slightly.
Grill, flipping after 5 minutes, until center registers 165F – about 10 minutes total.
Make the Guacamole: While burgers are cooking, make the guac. Remove flesh from avocados, keeping 1-2 pits on the side. Lightly mash avocado with a fork. Add in salt, pepper, garlic powder, and lime juice. Continue to mash until desired consistency. Return pit(s) to guacamole, to help the guacamole from browning.
Serve burgers on burger buns or English muffins (toasted, if desired), topped with guacamole, tomato, and onion.
Check out more of Dad’s favorites below!
Appetizers & Snacks:
- Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
- Easy Homemade Pretzel Recipe by April Golightly
- Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures
- Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread
- Dad’s Favorite Blueberry Pancakes by Family Around The Table
- Steak & Egg Breakfast Skillet by Caroline’s Cooking
Condiments & Sauces:
- Apple Crisp by Ninja Baker
- Banana Berry Bread by Desserts Required
- Blackberry Chocolate Chunk Ice Cream by Simple and Savory
- Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
- Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
- Cherry Garcia Bars by Pies and Plots
- Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
- Pineapple Upside Down Cake by Grumpy’s Honeybunch
- Coconut Cream Pie by Hezzi-D’s Books and Cooks
- Tempura Strawberries by Baking Sense
- German Chocolate Brownie Pie by That Skinny Chick Can Bake
- Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
- Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
- Peach Crumble Bars by The Finer Cookie
- Personal Banana Cream Pie by Food Lust People Love
- Strawberry Rhubarb Pie by The Chef Next Door
- Maizena Tamal by Basic N Delicious
- Mom’s Carrot Cake by Jennifer Cooks
- Bacon Patty Melts by Cookin’ Mimi
- BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
- Beef Shepherd’s Pie Casserole by Cooking Chat
- Buffalo Chicken Tacos by Palatable Pastime
- Carolina-Style BBQ Burger by The Redhead Baker
- Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
- Fried Chicken by Tramplingrose
- Grilled Chicken and Beef Stir Fry by The Freshman Cook
- Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
- Italian Sausage and Peppers by Monica’s Table
- Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
- Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
- Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
- Skillet Spaghetti and Meatballs by From Gate to Plate
- Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
- Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
- Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
- Walnut Cauliflower Zucchini Boats by Beauty and the Beets
- Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
- The Ultimate BLT Pasta Salad by Cooking with Carlee
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I realize that I post very little main dishes on this blog – a fact that I have been trying to remedy. It’s difficult though – we either eat the dish before I can photograph it or the photos don’t come out to an acceptable standard due to lighting or simply my inexperience. Nevertheless, I am trying.
I’ve made this particular recipe a few times now. The original recipe included a BBQ sauce to serve with it, but neither myself nor my hubby weren’t super impressed it it. It was a little on the sweet side and took away from the wonderful sweet coffee flavor of the rub. If desired, serve with your favorite BBQ sauce, or our personal favorite for pork and preferred accompaniment for this recipe, Saucy Susan, a peach-apricot “sauce” that’s more like a marmalade.
Coffee-Rubbed Pork Tenderloin
Adapted from Primal Grill
Combine the following ingredients to form the rub:
- 3 Tbs. ground coffee
- 1 Tbs. kosher salt
- 1 Tbs. dark brown sugar
- 2 tsp. paprika
- 1 tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 1/2 lb. pork tenderloin, trimmed of fat
- 2 Tbs. olive oil
With clean hands, rub mixture all over pork so that it’s completely covered.
Refrigerate for at least 4 hours.
Cook in the oven or on the grill…
- Line a roasting pan with foil. Cook in a preheated oven set at 400F until pork reaches an internal temperature of 150-160F, 20-30 minutes. Allow to rest 10 minutes before slicing and serving.
- Grill, set off direct heat, rotating occasionally, until pork reaches an internal temperature of 150-160F, 15-20 minutes. Allow to rest 10 minutes before slicing and serving.
Serve with BBQ sauce or Saucy Susan, if desired.
I love peanut butter – peanut butter cookies, peanut butter sandwiches (no jelly of course!), pb & toast for breakfast… Ooo, and remember Ben & Jerry’s Chubby Hubby ice cream? Vanilla with chocolate covered peanut butter stuffed pretzels? … I don’t know if I’ve ever met a peanut butter food I didn’t love.
This grilled pork tenderloin has been on my to-try list for quite a while, and the hubby and I quite enjoyed it. The peanut butter marinade / sauce was very good, although next time, I’d probably add the coconut milk a little at a time, tasting as I go. I found the sauce a bit sweet (although the hubby didn’t complain!), and I would probably add in a little less coconut milk than required.
Asian Grilled Pork Tenderloin with Peanut Sauce
Adapted from Fine Cooking No. 86 (p. 78a)
- 1 c. light coconut milk
- 1/2 c. creamy peanut butter, preferably natural pb
- 1/4 c. soy sauce
- 3 Tbs. fresh lime juice
- 3 Tbs. dark brown sugar
- 2 1/2 tsp (2 large cloves) garlic, minced
- 2 tsp. ground coriander
- 2 small pork tenderloins (2 lb. total)
- vegetable oil for the grill
Prepare the Pork:
Trim fat from pork and butterfly the tenderloins (split each tenderloin lengthwise, but not all the way through – it should fold open like a book). Then pound out tenderloin with a meat mallet until about 1/2-inch thick. Thicker is fine, just takes longer to cook.
Make the Marinade:
Whisk all other ingredients together in a large bowl. (I’d recommend whisking in the coconut milk a little at a time, tasting as you go.) Mixture should be creamy and smooth. Add pork an marinade for 10-20 minutes, or for several hours in the fridge.
Grill the Pork & Prepare the Dipping Sauce:
Heat a gas grill to high. Lightly oil grates and add tenderloin, allowing excess marinade to drip back into the bowl. Grill until cooked through, flipping once, 5-7 minutes total. Let rest for 5 minutes before slicing.
Meanwhile, pour marinade into a small saucepan. Add 2 Tbs. water and bring to a boil. Reduce heat and simmer for a couple of minutes, adding water in 1 tsp. increments if the sauce seems too thick.
Serve pork with marinade/sauce.
I’m constantly looking for quick weeknight meals that are flavorful and not boring. This Peppercorn Pork fit the bill. It took about 30 minutes to make. The meat had a bit of kick from the crushed peppercorn, but the sweet Cider Sauce balanced it out nicely. The Apple Barley Salad would be a bit bland on its own, but I really enjoyed it with the pork and sauce.
Peppercorn Pork with Dijon-Cider Sauce
and Apple Barley Salad
Adapted from Cuisine at Home (p. 15)
recipe not posted online but other Cuisine at Home recipes are found here
- 10 oz. pork tenderloin, trimmed and cut into 2-inch thick medallions
- kosher salt
- 1 Tbs. whole peppercorn blend, freshly ground or crushed
- 2 Tbs. olive oil, divided
- 1 Tbs. minced shallots
- 2 tsp. tomato paste
- 1/4 c. dry white wine, such as Chardonnay
- 1 c. apple juice (or cider)
- 1 tsp. apple cider vinegar
- 1 Tbs. Dijon mustard
Heat 1 Tbs. oil in a skillet over medium-high heat.
Season pork medallions with kosher salt. Dredge one side of the medallions in the crushed pepper. Add to the hot skillet, pepper-side down. Cook until browned, about 3 minutes.
Flip medallions and continue cooking until meat is cooked (about 145F at the center), about 6 more minutes. Transfer medallions to a plate, cover with foil, and let them rest.
In same skillet, add remaining olive oil, shallots, and tomato paste. Saute for 1 minute.
Add wine and deglaze pan, scraping the bits from the bottom of the pan with a wooden spoon. Simmer until almost evaporated.
Add apple juice and vinegar, simmering until it reduces to about 1/3 a cup, 5-7 minutes. Whisk in mustard and season with salt.
Serve with Apple Barley Salad
- 1 sweet red apple, diced
- 1 Tbs. unsalted butter
- 1 Tbs. fresh lemon juice
- 1 Tbs. chopped fresh parsley
- 2 tsp. sugar
* Cook barley according to package. I used 1 c. uncooked barley, yielding 3-4 c. cooked.
In a small non-stick pan, melt butter. Add apples and cook until apples are just softened, a couple minutes.
Stir in remaining ingredients. Add to barley and stir to combine.
Crown Roast of Pork with Fennel-Apple Stuffing and Cider-Bourbon Sauce
Source: Fine Cooking No. 89
Everything from Fine Cooking is so good that we usually stick pretty close to the recipe, as we did here. We did prepare almost this entire dish several hours ahead of time — the stuffing was finished and ready to go into the oven about 3 hours prior to actually baking. The sauce was reduced, about 5 hours prior to serving, so that all there was to do was reheat and add the vinegar & sour cream just prior to dinner.
The meal got off a little late, so be sure to check the size of your roast against cooking time. Our butcher said we need about 20 minutes per pound, which was right on the money. Our 11lb roast took 3 hours and 30 minutes to cook.
Ingredients for the sauce:
- 1 quart apple cider
- 2 c. bourbon
- 2 c. low-salt chicken broth
- 1/3 c. sour cream
- 1 Tbs. cider vinegar; more to taste
- Kosher salt and freshly ground black pepper
- 1 lb. crusty artisan-style bread, cut into 1/2-inch cubes (8 to 9 cups)
- 8 oz. bacon (8 to 10 slices), cut crosswise into 1/2-inch-wide strips
- 5 Tbs. unsalted butter
- 2 medium-small yellow onions, diced (about 2 c.)
- 1 medium fennel bulb, diced (about 3 c.)
- 1 tsp. kosher salt; more to taste
- 1/2 tsp. freshly ground black pepper; more to taste
- 4 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces (about 4 c.)
- 2 Tbs. bourbon
- 2 Tbs. apple cider
- 2 Tbs. chopped fresh marjoram
- 1 Tbs. chopped fresh sage
- 2 tsp. fennel seeds, lightly chopped or pulsed in a spice grinder
- 1/2 tsp. ground allspice
- 2 to 2-1/2 c. low-sodium chicken broth
Ingredients for the roast:
- 16-rib crown roast of pork (8-1/2 to 9-1/2 lb.), chine bone removed and bones frenched (ours, for 10 people, was 11 lb.)
- Kosher salt and freshly ground black pepper
The day before: Dice bread and allow to sit out overnight on a baking sheet, to dry out.
Make the sauce: Combine cider, bourbon, and chicken broth in a saucepan. Bring to a boil over high heat. Reduce heat and maintain a simmer until sauce is about 1 1/4 cups, about an hour.
Make the “stuffing base”: Cook bacon in a skillet over medium-high heat. When brown and crispy, transfer bacon to a large mixing bowl. Pour fat from skillet and return to stove. Add 3 Tbs. butter and melt. Add onion, fennel, salt, and pepper. Cook until onions and fennel have softened, 10-12 minutes. Add to bowl with bacon. Return skillet to stove.
Melt remaining 2 Tbs butter in skillet. When melted, add apples, stirring until slightly browned but still firm, about 5 minutes. Mix bourbon, apple cider, and 3 Tbs. of water and add to pan, scraping sides and bottom of skillet to loosen any bits stuck to pan. Cook until the liquid has reduced and coats apples, about 1 minute. Add apples to mixing bowl with bacon, onions, and fennel. Add spices and stir to combine.
Cook the roast: Let the roast sit out at room temperature for 1 hour prior to cooking. We let it sit out in the roasting pan that we were going to use — a roasting pan (or heavy duty rimmed baking sheet), with a rack at the bottom. Be sure to oil the rack before putting the roast in the pan (it was interesting trying to lift the 11 lb. roast in order to oil after the fact!). Just prior to popping in the oven, season the roast generously with salt and pepper.
Heat oven to 500°F. Cover bones tightly with aluminum foil and cook for 30 minutes.
Meanwhile, in a very large mixing bowl (or stock pot, combine stuffing mix (onions, fennel, apple, and bacon) with dried bread. Pour 2 cups of chicken broth over mixture and stir to combine. “If the bread immediately sucks up the liquid, add the remaining 1/2 cup broth. The bread should be moist but not soggy.” Season with salt and pepper.
Remove roast from oven after first 30 minutes. Lower oven temperature to 325°F. Remove foil from bones and fill center with stuffing, to just below the top of the bones. (The stuffing never completely fits, so have a spare baking dish ready. Cover stuffing in aluminum foil and set aside.) Cover the bones and stuffing and return roast to oven.
Set oven timer for 1 hour. When the timer goes off, put stuffing in the oven with the roast. Reset the oven timer for 30 minutes. When that goes off, remove foil from roast and from stuffing wrapper, so that stuffing can crisp up.
Again, reset the oven time, for 15 minutes. When that goes off, check for doneness – an instant-read thermometer, inserted between two bones (without hitting the bones) should read 155° F. Be sure to check in a couple places. For a 9 lb roast, the cooking time will be 2-1/2 – 3 hours. According to my butcher, the cooking time will be 20 minutes per pound.
With a wide spatula under roast to keep the stuffing in, transfer roast to a cutting board or serving platter. The recipe calls to cover the roast loosely with aluminum foil and allow to rest for 30 minutes, but since we were running late, we skipped this (and the meat was perfect – still nice and juicy). Continue to bake stuffing until top is crisp. Stuffing can stay in the warm oven (turned off), until ready to serve, if necessary.
Finish the sauce: When almost ready to serve, rehear sauce in a small pan. Remove from heat and whisk in vinegar and sour cream. Season with additional salt, pepper, and vinegar, to taste.