Stuffing

3 (6 oz) packages one-step cornbread stuffing mix
Butter
Water
3/4 cup sweetened dried cranberries
3/4 cup chopped dried apples

Roast

1 (12-bone) pork crown roast (about 7 lbs)
1/4 cup apple jelly
2 Tbsp jellied cranberry sauce

1. Heat oven to 350 degrees F. In large saucepan, prepare stuffing mix as directed on package using butter and water. Stir in cranberries and apples. Set aside.

2. Place pork roast on rack in shallow roasting pan. Fill cavity with as much of the prepared stuffing as it will hold. Cover stuffing and bones loosely with foil. Spray 1-qt casserole with nonstick cooking spray. Spoon remaining stuffing into the sprayed casserole. Cover; refrigerate until 45 minutes before serving time.

3. Bake roast at 350 degrees F for 2 1/4 to 3 hours, allowing 25 to 30 minutes per pound, or unil meat thermometer inserted in center registers 155 degrees F.

4. Meanwhile, in small saucepan, combine apple jelly and cranberry sauce; mix well. Heat over low heat until mixture is melted and smooth.

5. During last 45 minutes of baking time, brush roast with jelly mixture and bake any remaining stuffing.

6. Remove roast from pan. Cover with foil; let stand 15 minutes. Remove string from roast; cut between bones. Serve with stuffing from center of roast and additional baked stuffing. Yields 12 servings.

Timesaver Tips: Serve with bagged Ceasar salad, scalloped potato mix and purchased dinner rolls!

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