Corn Stuffed Crown Roast Of Pork - cooking recipe

Ingredients

Roast
7 lbs rib roast, apprx (16 ribs)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
1 cup chopped celery
1 cup chopped onion
1/2 cup butter
6 cups prepared cornbread stuffing
2 cups frozen corn, thawed
2 (4 1/2 ounce) jars sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Preparation

Combine the salt, pepper, garlic& worcestershire and rub into the roast.
Wire or tie ends of roast into a crown shape.
Place roast on a rack in a large roasting pan.
Cover ends of bones with foil so they don't burn.
Bake, uncovered, at 350\u00b0 for 1.5 hours.
In the meantime, saute celery and onion in butter until tender in a Dutch oven.
Stir in prepared stuffing (made according to directions on box), corn, mushrooms, salt, poultry seasoning and remaining pepper until moist.
Loosely spoon 1-3 cups into center of roast.
Place remaining stuffing in a greased 2-qt. baking dish.
Bake roast and stuffing an additional 30 minutes or until a meat thermometer reads 170\u00b0 and juices run clear and stuffing is hot.
Transfer roast to serving platter. Let stand for 10 minutes.Cut between ribs to serve.