Stuffed Crown Roast of Pork

Ingredients:

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup diced celery
• 2 large Granny Smith apples, peeled, cored, diced, about 2 cups
• 1/4 cup chopped dried cranberries, optional
• 1/4 cup brown sugar
• 1/4 cup hot water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
• 4 cups toasted bread cubes
• 1 crown roast of pork, about 7 to 9 pounds

Preparation:

Heat butter in a large skillet over medium low heat; add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes. Place roast in a roasting pan. Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil. Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil. If desired, decorate tips with paper frills. Serves 8.

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