Crown Roast of Pork With Corn and Apple Stuffing Recipe | Saveur

Ingredients

• 7½ oz. dried toasted sweet corn
• 5–6 cups coarse sourdough breadcrumbs
• 4 Tbsp. unsalted butter
• 4 celery stalks, finely chopped
• 1 large onion, finely chopped
• ½ cup finely chopped parsley leaves
• 2 Tbsp. finely chopped sage leaves
• 2 Granny Smith apples, peeled and finely chopped
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 1 large egg, lightly beaten
• One 12–16-rib crown roast of pork
• 1 Tbsp. extra-virgin olive oil