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Crown Roast Of Pork With Chestnut Stuffing

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Ingredients

1 (16-rib) crown roast of pork (about 8 pounds)

1 tablespoon vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

1 pound ground pork sausage

1 small onion, chopped (about 2/3 cup)

1/3 cup chopped celery

1 clove garlic, minced

8 ounces French bread, cut into 1/2

1 (11-ounce) jar shelled chestnuts, coarsely chopped*

3 tablespoons chopped fresh parsley

1 teaspoon poultry seasoning

1/2 teaspoon dried thyme

1/8 teaspoon pepper

Dash of salt

1/2 cup half-and-half

Garnishes: lady apples, fresh thyme sprigs, flat-leaf parsley

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