Crown Roast of Pork with Mushroom and Broccoli Stuffing

1 crown pork rib roast (7 pounds, 16 ribs)

1¼ teaspoons salt, divided

1 teaspoon parsley flakes

6 tablespoons flour, divided

1¼ teaspoons thyme leaves, divided

1¼ teaspoon ground black pepper, divided

2 tablespoons corn or canola oil

1 large onion, chopped

12 ounces white mushrooms, coarsely chopped

1 bunch broccoli, cut into ½-inch pieces

6 cups white bread (10 slices) cut into cubes (Pepperidge Farm sandwich loaf is best)

½ cup, plus 2/3 cup chicken broth, divided

Heat oven to 325 degrees.

Rub ¼ teaspoon salt on the inside and outside of the roast.

In a small bowl, mix the parsley, 3 tablespoons flour and 1 teaspoon each thyme and pepper; coat the outside of the roast with the flour mixture. Place roast rib side down in a large roasting pan and roast 2 hours.

For the stuffing: Over med-high heat, sauté chopped onion in oil in a large skillet. Add mushrooms, broccoli, ¾ teaspoon salt and ¼ teaspoon each thyme and pepper; cook until tender crisp. Stir in bread and ½ cup chicken broth and toss until well mixed.

When pork has roasted for 2 hours, remove from oven and turn rib ends up; fill the cavity with stuffing. Put remaining stuffing in a small, covered casserole dish during last 30-35 minutes of roasting the pork.

Insert meat thermometer between 2 ribs (into the thickest part of the meat, not touching the bone) and return the roast to the oven and cook 1 more hour until the roast reaches 170 degrees. If stuffing browns too quickly, cover with foil.

For the gravy: Use roasting pan to make the gravy. Dissolve 3 tablespoons flour into 2/3 cup chicken broth and mix thoroughly into the pan with pork drippings, scraping any remnants off the bottom. Adjust consistency with extra flour or chicken broth. Add pepper to taste.

Serves 16.