CROWN ROAST:

1 (16) chop crown roast (approx. 7 lb.)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. leaf sage, crumbled
2 tbsp. light molasses
3 tbsp. orange or apple juice
3 tbsp. flour

Preheat oven to 325 degrees. Place roast in pan and rub with salt, pepper and sage. Roast 1 hour and 30 minutes (or 35 minute per pound). Prepare Apple Herb Stuffing (see below); pack lightly into hollow and cover loosely with foil. Return to oven and roast additional 1 hour and 30 minutes. Brush roast several times during last 15 minutes with molasses and juice mixture. Remove roast to heated platter. Pour drippings into saucepan. Skim fat. Blend in flour, add juice, molasses and water (to taste) to make 2 cups of gravy. Heat until thickened, stir.

APPLE HERB STUFFING:

3 med. onions, chopped
1/2 c. sliced celery
6 tbsp. butter (butter)
3 c. finely chopped baking apples
3 c. (or more) whole wheat bread cubes
1/4 c. parsley, chopped
1/2 tsp. leaf sage, crumbled
1/2 tsp. leaf thyme, crumbled
1/4 tsp. ground nutmeg
2 tsp. instant chicken broth (2 env.)
1/2 c. hot water

To make Apple Herb Stuffing: Saute onion and celery in butter for 5 minutes until soft. Stir in apples and cook 3 to 5 more minutes. Combine with remaining ingredients until evenly moist. (I always double this stuffing recipe and cook half in a covered baking dish.

Serves 8-10.