Corn-Stuffed Crown Roast

• 1 pork crown roast (about 7 pounds and 12 ribs)
• 1/2 teaspoon pepper, divided
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup butter, cubed
• 6 cups crushed corn bread stuffing
• 2 cups frozen corn, thawed
• 2 jars (4-1/2 ounces each) sliced mushrooms, undrained
• 1 teaspoon salt
• 1 teaspoon poultry seasoning

1. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, at 350u0b0 for 1-1/2 hours.
2. In a Dutch oven, saute celery and onion in butter until tender. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use.
3. Bake roast 1 hour longer or until a thermometer reads 165u0b0 for stuffing. Cover and bake extra stuffing for 30-40 minutes or until browned. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.

pork crown roast, pepper, celery, onion, butter, corn bread, frozen corn, mushrooms, salt, poultry seasoning

Taken from www.tasteofhome.com/recipes/corn-stuffed-crown-roast/ (may not work)