Crown Roast of Pork with Apple Stuffing

Ingredients

• ½ cup onion
• ½ cup celery including some leaves
• ¼ cup fresh parsley
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon fresh sage or 1/4 teaspoon dried sage
• 1 cinnamon
• ½ teaspoon black pepper
• + 13 more ingredients
• • 1 teaspoon salt
  • ¹/₃ cup sugar
  • 1½ pounds tart apples such as Granny Smith
  • 2 tablespoons fresh chives
  • 1 (9- to 11-lb) crown roast of pork, rib ends frenched
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¹/₃ pound sliced bacon
  • 1 ½ cups water
  • ¼ cup red-currant or apple jelly
  • 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
  • 6 tablespoons unsalted butter
  • 6 slices firm white sandwich bread

Preheat oven to 350°F. Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread. Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally...

View full recipe at Epicurious