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Ingredients

• 1 5-1/2- to 6-pound  pork rib crown roast (12 to 16 ribs)
• 3/4 cup  hot water
• 1/2 cup  dried tart red cherries, snipped
• 1/2 teaspoon  instant chicken bouillon granules
• 1/2 cup  sliced celery (1 stalk)
• 1/3 cup  chopped onion (1 small)
• 2 tablespoons  butter or margarine
• 4 cups  dry whole-wheat and/or white bread cubes (6 to 7 slices)
• 1 cup  broken pecans
• 1/4 teaspoon  dried sage, crushed
• 1/8 teaspoon  pepper

Description

Cherry-pecan Bread Stuffing Fills This Pork Crown Roast. Make This The Star Of Your Holiday Dinner.

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