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Ingredients

• 1 crown roast of pork with 24 ribs
• Salt and freshly ground pepper, to taste
  
• 3 Tbs. extra-virgin olive oil
• 1 yellow onion, diced
• 3 celery stalks, diced
• 2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
• 1 lb. dried bread croutons
• 1/2 cup dried cranberries ;
• 1/2 cup chopped toasted pecans
• 3 to 4 cups chicken or turkey stock, warmed

Description

This Recipe Makes Enough Stuffing To Fill The Cavity Of The Crown Roast Plus Extra Stuffing That Can Be Cooked In A 2-quart Baking Dish, As Instructed Below. If Desired, You Can Halve The Stuffing Recipe.

Williams-Sonoma