1 (8 or 9 lb.) pork crown roast
salt and pepper to taste
1 lb. pork sausage, browned and drained
1/4 c. butter
2 c. thinly sliced celery
1 c. chopped onion
1 large apple, peeled and diced
1 tsp. lemon juice
1 (8 oz.) can pineapple, diced, in juice, undrained
1 tsp. sage
1/2 c. sliced almonds or pecans
1/2 c. white raisins
1/2 c. orange marmalade
4 c. seasoned stuffing cubes or croutons
3/4 c. chicken broth

Season roast and place in shallow pan in preheated 325°F oven. Wrap bone tips with foil to prevent overbrowning. Roast, uncovered, 2 hours. Sauté celery and onion in butter about 3 minutes. Remove from heat and cool.

Combine sausage, lemon coated apple, celery, onion, pineapple and juice. Add sage, nuts, raisins and marmalade. Stir to blend. Add stuffing and toss. Slowly add chicken broth and toss.

After the 2 hours, remove roast from oven. Fill center with stuffing mixture to an attractive height. Return to oven for 30 to 40 minutes. Place remaining stuffing in pan and cook alongside roast. Cover stuffing in roast with small circle of foil if it begins to overbrown. Baste meat with pan drippings while roasting.

To serve, carefully lift from pan to platter with spatula. If desired, garnish bone tips with paper frills. Arrange fruits around roast.

Makes 12 servings.