You know Christmas is just around the corner so you need to get your Christmas Dinner planned. I know that turkey and ham are traditional...however; a crown roast recipe with diced apples, herbs, and dried cranberries stuffing is a great option for dinner.
Your butcher will do all the work in trimming and preparing the roast for you.

You'll want to order this roast ahead of time, but check with your grocery store's meat department or butcher ahead of time to make sure you can get one in time for you dinner.

Ingredients
2 tablespoons butter
1/2 cup chopped onion
1/4 cup diced celery
2 large Granny Smith apples, peeled, cored, diced, about 2 cups
1/4 cup chopped dried cranberries, optional
1/4 cup brown sugar
1/4 cup hot water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
4 cups toasted bread cubes
1 crown roast of pork, about 7 to 9 pounds

Preparation
Heat butter in a large skillet over medium low heat; add the chopped onion, celery, apples, and chopped dried cranberries. Cook, stirring, for about 5 to 8 minutes. Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry seasoning, and bread cubes. Place roast in a roasting pan. Fill the crown of the roast with stuffing, heaping in center. Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with a small piece of foil. Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat thermometer. Remove foil. If desired, decorate tips with paper frills. Serves 8.

Any questions?

"That's Good Cooking!"