Salt & pepper to taste
Apple Walnut Stuffing
1/3 cup butter or margarine
1 large onion, finely chopped
2 celery stalks, fine chopped
1 cup red cooking apple, chopped
1 cup green cooking apple, chopped
2 cups white bread cubes, toasted*
1 cup walnuts, chopped
2 tablespoons dried whole leaf sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large egg, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325 degrees for 1 hour. Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325 degrees for 1-1/2 hours or until meat thermometer reaches 160 degrees. Remove foil from roast; let stand 15 minutes before serving.
STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
*Can add more bread cubes if more of a bread stuffing is desired. Adjust egg, milk, butter and seasonings accordingly.
Note:
To bake stuffing separately, spoon into a lightly greased 11x7-inch baking dish. Bake at 350 degrees for 30 minutes.