7 lb. crown pork roast
Salt and pepper, to taste
1/3 cup butter
1 lg. onion, finely chopped
2 stalks celery, finely chopped
1 cup red cooking apple, chopped
1 cup green cooking apple, chopped
2 cups white bread cubes, toasted
1 cup walnuts, chopped
2 tbsp. dried whole leaf sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 lg. egg, beaten
1/2 cup milk
1/2 tsp. salt
1/4 tsp. Pepper
Trim fat off roast and season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325°F for 1 hour.
Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil.
Insert meat thermometer into roast without touching fat or bone. Bake at 325°F for 1-1/2 hours or until meat thermometer reaches 160°F. Remove foil from roast; let stand 15 minutes before serving.
Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.