2 Must-Try Holiday Recipes


Ready to make your holiday dinners shine? Our friends shared two easy, tasty recipes to try. If you make this Crown Roast by Alberta Pork and Orange Apricot Stuffing by Canola Eat Well, tell us how it turned out!

How to Prepare a Simple Crown Roast

Photo courtesy Canada Pork

Before you can start, you will likely need to order your own Crown Roast (a bone-in pork loin fashioned into a circle) from a butcher or grocery store meat department in advance. But they may be on hand during the holiday season.

A handy tip is to count the bones on the Crown Roast: each will give a large serving of pork when sliced, and is an easy way to figure out how many people your Crown Roast will serve.

Ingredients & Tools to Start

Raw crown roast
Pepper and salt to season
Prepared stuffing (recipe suggestion to follow) Oven
Large roasting pan
Paper towel
Aluminum foil
Meat thermometer


1. Preheat oven to 325°F (160°C).
2. Place the crown roast in a large roasting pan.
3. Pat dry with a paper towel and season with salt and pepper. 4. Cover each bone tip with a piece of aluminum foil.
5. Place a ball of aluminum foil in the cavity.
6. Roast as follows (generally 10–15 minutes per pound/500g). For Small Roasts (under 7 lbs/3 kg): Roast uncovered for 30 mins–1 hour. For Medium Roasts (7–9 lbs/3–4 kg): Roast uncovered for 1.5 hours. For Large Roasts (over 10 lbs/4.5 kg): Roast uncovered for 2–2.5 hours
7. Remove from oven, and drain off any excess fat into safe storage container (do not drain down sink).
8. Remove foil ball, and fill cavity with your favourite stuffing. (We have a delightful option next!)
9. Cover with foil to prevent drying. Roast for another 1.5 hours, or until meat thermometer reaches 155°F–160°F (68°C–71°C).
10. Remove from oven. Keep covered loosely with foil, and let rest for 10 mins.
11. Slice between each bone and serve!

Note: A Crown Roast can also be cooked on the BBQ for extra crispiness. 

Orange Apricot Stuffing

Photo courtesy Canola Eat Well

Fresh veggies, fragrant herbs, and orange juice make this dish your go-to for every holiday.


1 loaf sourdough bread, about 16 oz (500 g) crust on, cut into 3/4 (2 cm)–inch cubes
1/4 cup canola oil (60 mL) 1 large red onion, diced
3 celery stalks, diced
2 garlic cloves, minced
1/4 cup chopped fresh flat leaf parsley (60 mL)
1 Tbsp coarsely chopped fresh sage (15 mL)
2 tsp finely chopped fresh thyme (10 mL)
1 can (14 oz/398 mL) apricot halves in light syrup, drained, syrup reserved
2–3 Tbsp frozen orange juice concentrate, thawed (30–45 mL) 1/4 – 1/2 cup chicken broth (60–125 mL)

Additional Materials

Large baking sheet
Large saucepan Large bowl
9×13 inch baking or casserole dish

1. Preheat oven to 300°F (150°C)
2. Arrange bread cubes on a large baking sheet in a single layer. Bake for about 15–20 minutes, or until dry.
3. In a large saucepan over medium high heat, add canola oil. Sauté onions, celery, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs and toss to coat vegetables. Transfer to a large bowl.
4. Add bread cubes and toss to combine.
5. Whisk apricot syrup and orange juice concentrate, and add to bread mixture. Toss to coat bread cubes. Add chicken broth.
Note: The amount of stock added is dependant on the desired moistness of the stuffing.
6. Transfer to a canola oil sprayed 9×13 baking or casserole dish.
7. Bake at 350°F (180°C) for approximately 35–40 minutes, or until nicely browned and cooked throughout.
8. Serve on its own, or use in a Crown Roast.

A special thank you to Taste Alberta.


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