Crown Roast With Broccoli Mushroom Stuffing

• 1 pork crown roast (14 ribs and about 9 pounds)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 1 chicken bouillon cube
• 1/2 cup boiling water
• 1 bunch broccoli, cut into 1/2-inch pieces
• 1 pound sliced fresh mushrooms
• 1 large onion, chopped
• 3 tablespoons canola oil
• 3/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 10 slices white bread, cubed
• 2-1/2 cups water
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Place roast on a rack in a large shallow roasting pan. In a small bowl, combine the flour, salt, thyme, parsley and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350u0b0 for 1-1/2 hours.
2. Meanwhile, dissolve bouillon cube in water. In a large skillet, saute the broccoli, mushrooms and onion in oil until tender; stir in the salt, thyme, pepper and dissolved bouillon. Add bread cubes; toss to coat.
3. Carefully spoon stuffing into center of roast. Bake 30-60 minutes longer or until a thermometer reads 160u0b0. Place remaining stuffing in a greased 2-1/2-qt. baking dish; refrigerate until ready to bake.
4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
5. Transfer roast to a serving platter. Remove foil. Let stand for 10-15 minutes.
6. Meanwhile, pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 3 tablespoons. Add enough water to measure 3 cups. In a large saucepan, combine flour and reserved fat until smooth. Gradually stir in the salt, pepper and drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Remove stuffing to a bowl and cut between ribs. Serve with gravy.

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Taken from www.tasteofhome.com/recipes/crown-roast-with-broccoli-mushroom-stuffing/ (may not work)