CORN-STUFFED CROWN ROAST
1 crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup chopped celery
1 cup chopped onion
1 cup butter
6 cups crushed corn bread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning
1 Place roast on a rack in a large roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with small pieces of foil. Bake, uncovered, at 350° for 2 hours.
2 In a Dutch oven, saute celery and onion in butter until tender. Stir in stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Loosely spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish.
3 Bake roast 30-60 minutes or until a meat thermometer reads 160° and juices run clear. Cover and bake extra stuffing for 30-40 minutes. Transfer roast to serving platter. Let stand for 10 minutes. Remove foil; cut between ribs to serve.
Yield: 12 servings.