1 (14 to 16 rib) pork crown roast (about 7 lbs.)
salt and pepper
2 c. cranberries, finely chopped
1/2 c. sugar
1/2 c. butter
2 sm. onions, diced
2 c. diced celery
8 c. white bread cubes (about 10 slices)
2 med. cooking apples, peeled and finely chopped
1/2 c. apple juice
1 egg
1 tsp. poultry seasoning

About 4-1/2 hours before serving: Preheat oven to 325°F.

Sprinkle pork roast with 1 tablespoon salt and 1/4 teaspoon pepper. Place roast, rib ends down, on rack in open roasting pan; roast 2 hours.

Meanwhile, in small bowl mix well, cranberries and sugar; set aside. In Dutch oven over medium heat in hot butter, cook onions and celery until tender about 10 minutes. Into celery mixture, stir reserved cranberries, 2 teaspoons salt, 1/4 teaspoon pepper, bread cubes, and remaining ingredients; toss until well mixed.

Remove roast from oven; invert roast so ribs are up. Fill cavity of roast with stuffing. Insert meat thermometer between 2 ribs into center of meat, being careful not to touch bone. Return meat to oven and continue roasting about 1-1/2 hours or until meat thermometer reaches 170°F. (If stuffing becomes too brown, cover it with foil - also tips of bones with foil.)

Place roast on warm platter; let stand 15 minutes for easier carving. To carve, slice between ribs.

Makes 14 to 16 servings.

Estimated time: 40 minutes per pound.