Ingredients
2 teaspoons salt1 teaspoon pepper1 teaspoon dried sage leaves1 pork crown roast (14 ribs and about 9 pounds)STUFFING:1/2 cup butter, cubed1 large onion, chopped1 celery rib, chopped2 medium apples, peeled and chopped1/2 cup dried cranberries1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper8 cups soft whole grain bread crumbs1/2 cup chicken broth
Preparation
Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth.
Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.
