2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves, crushed
1 teaspoon dried thyme leaves
1 pork crown roast, 20 ribs (8 pounds)
1/2 cup butter or margarine
1 large onion, chopped (3/4 cup)
1 medium celery stalk, chopped (1/2 cup)
8 cups soft whole-grain bread cubes
1/2 cup dried cranberries
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium apples, chopped (2 cups)
1/2 cup chicken broth or water
Total: 4 hr
1. Heat oven to 325 F. Mix salt, pepper, sage and thyme; rub over pork.
2. Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends in aluminum foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled aluminum foil in crown to hold its shape. Do not add water.
3. Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165 F.
4. While pork is roasting, prepare Apple-Cranberry Stuffing. One hour before pork is done, remove bowl and fill cener of crown with stuffing. Cover stuffing only with aluminum foil during first 30 minutes.
5. When pork is done, place on warm platter, cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170 F. (Temperature will continue to rise about 5 F and pork with be easier to carve as juices set up.)
6. Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.
Melt butter in 10-inch skillet over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. Thoroughly mix onion mixture and remaining ingredients except broth in large bowl. Add broth; toss.