1 tsp. dried thyme leaves
1/2 tsp. pepper
Salt
1 (7 lb.) pork rib crown roast (about 16 ribs) ordered from butcher several days ahead
2 lg. celery stalks
1 lg. onion
1/2 c. butter (1 stick)
1 (12 oz.) pkg. cranberries (about 3 c.)
1/2 c. sugar
1 (16 oz.) pkg. cornbread stuffing
3 tbsp. flour
Fresh thyme for garnish

1. In a small bowl, mix dried thyme, pepper and 1 teaspoon salt. Rub inside and outside of pork rib crown roast with mixture. Place roast, rib-ends down, in a large roasting pan. Roast in 325 degree oven for 2 hours.

2. Meanwhile, prepare stuffing. Chop celery and onion. In 12 inch skillet over medium heat, in hot butter, cook celery and onion until tender, stirring occasionally. While celery and onion are cooking, in food processor with knife blade attached, coarsely chop cranberries. In bowl, mix chopped cranberries with sugar. Remove skillet from heat, add cornbread stuffing, cranberry mixture and 2 1/2 cups water; mix lightly.

3. When pork has roasted 2 hours, remove from oven and turn rib-ends up; fill cavity with stuffing. (Bake any leftover stuffing in small covered casserole during the last 40 minutes of roasting time.)

4. Insert meat thermometer between 2 ribs into thickest part of meat, being careful that pointed end of thermometer does not touch bone. Return roast to oven and continue roasting about 1 hour or until thermometer reaches 160 degrees. (18 to 20 minute per pound total cooking time.) If stuffing browns too quickly, cover with foil.

5. When meat is done, place on warm platter; let stand 15 minutes for easier carving. Meanwhile, prepare gravy: Pour pan drippings into 2 cup measure or medium bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Spoon 3 tablespoons fat from drippings into 2 quart saucepan (add enough butter if necessary to make 3 tablespoons); skim and discard any remaining fat. Add 1 cup water to roasting pan; stir until brown bits are loosened from pan; add to meat juice in cup with enough water to make 2 cups.

6. Into fat in saucepan over medium heat, stir flour and 1/2 teaspoon salt until blended; cook 1 minute. Gradually stir in meat juice mixture and cook stirring constantly, until gravy boils and thickens. Makes 14 main dish servings.

7. Vegetable Garnish:

6 med. sized zucchini (about 8 oz. each)
2 tbsp. salad oil
1 pt. cherry tomatoes
Fresh thyme

Cut zucchini into bite-sized chunks. In a 12 inch skillet over medium-high heat, in hot oil, cook zucchini and 1/2 teaspoon salt, stirring until zucchini is tender-crisp. Stir in tomatoes; heat and keep warm. To serve: Arrange zucchini and cherry tomatoes on platter with pork roast. Garnish with fresh thyme.