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Preheat oven to 325°F. Trim fat from roast. Place the roast, bone tips up, on a rack in a shallow roasting pan. Make a ball of foil and press it into the roast cavity to hold it open. Wrap the bone tips with foil. Roast for 2 1/2 hours.
Meanwhile, melt butter in a large skillet over medium heat. Add celery and onion; sauté for 5 minutes or until tender. In a very large bowl, toss together bread cubes, apples, apricots, cherries (if desired), sage and pepper. Add broth (or water) and celery mixture. Toss gently to moisten. If desired, add enough additional broth (or water) to reach desired moistness.
In a small bowl, combine orange juice, corn syrup and soy sauce; set aside.
Remove foil from roast cavity. Loosely pack stuffing into the center of the roast. Cover the stuffing loosely with foil. Place any remaining stuffing in a lightly greased, covered casserole. Roast for 45 to 60 minutes or until and instant-read thermometer inserted in the stuffing registers 165°F and the roast registers 150°F, brushing roast occasionally with the orange-soy mixture. Place the stuffing in the casserole in the oven for the last 45 to 60 minutes of roasting.
Cover the roast with foil and let stand for 20 minutes. (The temperature of the meat after standing should be 160°F.) To serve, slice the roast between the ribs. Serve the additional stuffing alongside the roast.