Crown Roast of Pork with Apple Stuffing Recipe | Epicurious.com
INGREDIENTS
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6 slices firm white sandwich bread, cut into 1-inch squares
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3/4 stick (6 tablespoons) unsalted butter
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1/2 cup finely chopped onion
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1/2 cup finely chopped celery including some leaves
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11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
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1/3 cup sugar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
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1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
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1/4 teaspoon freshly grated nutmeg
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Pinch of cinnamon
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh chives
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1 (9- to 11-lb) crown roast of pork, rib ends frenched
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1 1/2 teaspoons salt
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1/2 teaspoon black pepper
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1/3 lb sliced bacon
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1 1/2 cups water
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1/4 cup red-currant or apple jelly
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