Crown Roast of Pork and Stuffing

Recipe by Bergy
READY IN: 4hrs 25mins


  • 7
    lbs rib roast, approx (16 ribs)
  • 12
  • 12
    teaspoon garlic powder
  • salt and pepper
  • 6
    tablespoons margarine (do not use butter as it will brown too much)
  • 1
    cup onion, finely chopped
  • 12
    cup celery, finely chopped
  • 6
    cups dry breadcrumbs
  • 2
    cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
  • 2
  • 1
    tablespoon parsley flakes
  • 1
    cup apple juice (or a bit more)
  • salt and pepper


  • Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
  • Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
  • Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
  • Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
  • Add a bit more juice if needed.
  • The stuffing should be moist enough to hold together when squeezed lightly.
  • After you have roasted the meat for 2 hours, remove it from the oven.
  • Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
  • Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
  • Fill the sleeve with the stuffing, fold foil over.
  • Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
  • Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
  • **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.