Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/2 cup chopped onion

  3. 1/4 cup diced celery

  4. 2 large granny smith apples , peeled, cored, diced, about 2 cups 1/4 cup chopped dried cranberries , optional

  5. 1/4 cup brown sugar

  6. 1/4 cup hot water

  7. 1 tablespoon lemon juice

  8. 1 teaspoon salt

  9. 1/2 teaspoon dried leaf sage , crumbled, or poultry seasoning

  10. 4 cups toasted bread cubes

  11. 1 crown roast of pork , about 7 to 9 pounds

Instructions Jump to Ingredients ↑

  1. How to make it PREPARATION: Heat butter in a large skillet over medium low heat; add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes. Place roast in a roasting pan. Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil. Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil. If desired, decorate tips with paper frills.


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