14-16 rib crown roast, about 6 lbs. (have butcher fix for you)
1 Golden Delicious apple, chopped
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
1 (8 oz.) pkg. herb seasoned stuffing
1/4 c. chopped pecans
1 c. water
Orange peel

Place crown roast rib ends down on rack in open roasting pan. Do not add water; do not cover. Roast in 325 degree oven 2 hours. Remove and turn so rib ends are up. Insert thermometer so bulb is centered in thickest part of roast, making certain it does not rest in fat or on bone.

Meanwhile, cook apple, celery and onion in butter 2 to 3 minutes. Stir in stuffing mix, pecans and orange peel; add water and toss lightly to combine. Fill cavity and crown roast with stuffing and continue roasting until thermometer registers 165 degrees. Cover roast with foil, tent and allow to "set" at room temperature 15 to 20 minutes. Carve between ribs.