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

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

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