Roast Crown of Pork with Prune Stuffing Recipe | @Atkins

Ingredients

• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 2 2/3 fluid ounce (no ice) Brandy
• 3 cups Beef Broth, Bouillon or Consomme
• 1/4 cup Unsalted Butter Stick
• 3 stalk, medium (7-1/2" - 8" long) Celery
• 1 small Onion
• 1 tablespoon Light Olive Oil
• 1/2 pound Hot Italian Turkey Sausage
• 8 pounds Pork Chops or Roasts (Center Rib, Bone-In)
• 1 cup, pitted Dried Prune