Crown Pork Roast With Cranberry-Pecan Stuffing

• 1 tablespoon salt
• 1 tablespoon pepper
• 2 teaspoons dried thyme
• 1 pork crown roast, trimmed (16 rib roast)
• 14 cup butter or 14 cup margarine
• 13 cup all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth
• 2 tablespoons orange liqueur
• 2 tablespoons grated orange rind
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 -6 leaves kumquats
• sugared kumquat
• grapes (in cluster)
• crabapple
• 2 cups dried cranberries
• 1 cup orange liqueur
• 2 lbs mild pork sausage
• 4 cups coarsely chopped celery
• 1 12 cups chopped onions
• 12 cup butter or 12 cup margarine
• 2 (14 1/2 ounce) chicken broth
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 teaspoon dried thyme
• 2 (6 ounce) packages pork stuffing mix
• 2 tablespoons grated orange rind
• 2 cups chopped pecans

1. Make the stuffing: combine the cranberries and liqueur in a small saucepan; bring to a boil over med-high heat; remove from heat and set aside.
2. Brown sausage in a big skillet; stirring to crumble; drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
3. Add celery and onion to reserved drippings; cook over med-high heat for 10 minutes, stirring constantly.
4. Add in butter and the next 4 ingredients; cook/stir 3 minutes or until butter melts.
5. Combine the cranberry mixture, sausage, stuffing mix with its seasoning packet, orange rind, and pecans in a big bowl; stir well to combine.
6. Reserve 2 cups stuffing for the pork roast; spoon remainder into a lightly greased 13x9 inch baking dish; cover and bake in a preheated 350 oven for 20 minutes; uncover and bake 10 more minutes or until lightly browned.
7. Make the roast: combine the first 3 ingredients; rub over all sides of the roast.
8. Fold a piece of foil into an 8-inch square; place on a rack in a roasting pan.
9. Place roast, bone ends up, on foil-lined rack.
10. Bake in preheated 350 oven for 1 hour.
11. Spoon the reserved 2 cups stuffing into center of roast; cover with a 12-inch square of foil and fold over tips of ribs.
12. Bake at 350 for 1 1/2 hours or until a meat thermometer reads 160.
13. Remove foil; let roast stand 15 minutes before slicing.
14. Pour pan drippings into a skillet; add in butter and cook over medium heat until butter melts.
15. Add in flour, whisking until smooth; cook, whisking constantly, until caramel colored.
16. Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened; serve with roast.
17. Garnish, if desired.

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Taken from www.food.com/recipe/crown-pork-roast-with-cranberry-pecan-stuffing-262412 (may not work)