Crown Roast of Pork

INGREDIENTS

8-9 pound crown roast of pork (14 to 22 ribs, depending on how meaty the ribs), Frenched and prepped by butcher

1 tbsp

chopped fresh thyme (or 1 teaspoon dried)

1 tbsp

chopped fresh sage (or 1 teaspoon dried)

2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1 cup

water

2 tbsp

Butter

4 cups

cubed day-old bread (3/4-inch cubes)

1/2 lb

Italian sausage meat

1/2 cup

finely chopped onion

1/2 cup

finely chopped celery

3/4 lb

tart Granny Smith apples, peeled, cored, chopped (about 2 cups)

1/4 cup

fresh parsley

1 tsp

fresh chopped sage (or 1/2 teaspoon dry)

1 tsp

fresh chopped thyme (or 1/2 teaspoon dry)

Salt and freshly ground black pepper