| 1 | | Crown roast of pork with 16 chops, about 6 lb |
| | Salt & freshly ground pepp |
| | SAUSAGE & HERB STUFFING |
| 1/4 | c | Unsalted butter |
| 1 | lg | Yellow onion; minced |
| 1 | lg | Celery stalk; in 1/4" dice |
| 2 | | Garlic clove; minced |
| 1/2 | lb | Bulk sweet pork sausage; crumbled |
| 2 1/2 | c | Fresh herbed bread crumbs; (recipe follows) |
| 1 | | Egg; well beaten |
| 1/4 | c | Chicken stock; approx. |
| | Salt & freshly ground pepper |
| | HERBED BREAD CRUMBS |
| 4 | sl | White bread |
| 1 | pn | Salt |
| 1 | pn | Freshly ground pepper |
| 1/4 | ts | Chopped fresh thyme; or |
| 1/8 | ts | Dried thyme |
| 1/4 | ts | Chopped fresh rosemary; or |
| 1/8 | ts | Dried rosemary |
