Ingredients
  • 10 T butter, divided
  • 1 cup of celery, chopped
  • 1 cup leeks, chopped (just the white parts), plus one more leek not chopped
  • 4 T thyme, chopped, divided
  • ½ pound cipollini or pearl onions, peeled
  • 2 green apples, one diced in ½” cubes and one sliced both with the peels on
  • 7 cups sourdough bread, in ½” cubes
  • 1 cup pitted prunes
  • ½ cup dried apricot halves (I prefer tart California apricots)
  • ½ cup yellow raisins
  • 3 cups cups chicken stock, divided
  • 1 handful flat leafed parsley chopped
  • Kosher salt to taste
  • Pepper to taste
  • 13 rib Crown Roast of Pork or larger
  • 1 onion, peeled and sliced
  • 2 T butter
Instructions
  1. Heat oven to 375 degrees. Melt 4 T of butter in a large skillet. Saute the leeks, celery and 2 T of thyme over medium heat until softened, about 5 to 7 minutes. Transfer to a large bowl.
  2. Melt 4 T more butter in the skillet and saute the onions and apples until apples are soft and the onions are just beginning to color, about 5 more minutes.
  3. Add apple, onions, bread, prunes, apricots, raisins, 1½ cups chicken stock and parsley to the bowl of leeks and celery. Season with salt and pepper and toss to mix.
  4. Rub the crown roast with a generous coating of kosher salt, pepper and the remaining 2 T of chopped thyme.
  5. Slice the remaining leek in half lengthwise and then into 2″ pieces. Place the leek, the remaining sliced apple and the onion slices in the bottom of a roasting pan. Set a roasting rack on top of the vegetables and place the crown roast in the rack. Alternatively, you can set the crown directly on the vegetables. Wrap each bone with a piece of tin foil. Loosely fill the roast with stuffing and cover the stuffing with a piece of foil to prevent from burning. Pour the remaining 1 1 /2 cups of chicken stock in the bottom of the roasting pan. Roast for about 2 to 2½ hours until a thermometer placed in a meaty section (don’t let it touch the bone) reaches 140 degrees. The pork temperature will continue to rise while resting and should be 145 degrees or more when served. Remove the foil for the last 20 minutes of cooking time. When roast is done allow to rest 15 minutes before serving.
  6. When the roast is 30 minutes from being done (about 2 hours) put the remaining stuffing in a baking dish, dot with the remaining 2 T butter and cover with foil. Cook for 30 minutes then remove the foil and cook another 15 minutes.