1 (16 rib) Crown roast of pork (about 10 lbs.)
1/8 tsp. salt
1/2 tsp. pepper
1/2 lb. bulk pork sausage
1 (8 oz.) pkg. herbed seasoned stuffing mix
1 (16 oz.) whole berry cranberry sauce
1 1/2 c. chopped cooking apples
1/4 c. butter, melted

Season roast with salt and pepper. Place roast, bone ends up, on rack in shallow roasting pan. Insert meat thermometer without touching fat or bone.

Cook sausage in a skillet until browned, stirring to crumble, drain. Combine sausage and remaining ingredients, mixing well. Spoon mixture into center of roast. Cover stuffing and ends of ribs with aluminum foil. Bake at 325 degrees for 4 hours or until meat thermometer registers 160 degrees. Yields: 10 to 12 servings.