Crown Roast of Pork with Apple-Cranberry Stuffing

Pork

• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon dried sage leaves, crushed
• 1 teaspoon dried thyme leaves
• 1 pork crown roast, 20 ribs (8 lb)

Stuffing

• 1/2 cup butter or margarine
• 1 large onion, chopped (3/4 cup)
• 1 medium celery stalk, chopped (1/2 cup)
• 8 cups soft whole-grain bread cubes
• 1/2 cup dried cranberries
• 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 medium apples, chopped (2 cups)
• 1/2 cup Progresso™ chicken broth (from 32-oz carton) or water