1 7.5-oz. package dried, toasted, sweet corn
5–6 cups coarse, fresh sourdough bread crumbs
4 tbsp. butter
1 large yellow onion, peeled and finely chopped
4 stalks celery, trimmed and finely chopped
2 granny smith apples, peeled and diced
2 tbsp. minced fresh sage
1⁄2 cup minced fresh parsley
Salt and freshly ground black pepper
1 egg, slightly beaten
1 cup Chicken Stock
1 12–16-rib crown roast of pork
1 tbsp. extra-virgin olive oil
Pour 2 1⁄2 cups boiling water over corn in a large mixing bowl, and soak until soft, about 1 hour. Drain corn in a strainer, squeeze out excess water, and return to bowl. Add bread crumbs and mix well.
Meanwhile, preheat oven to 350. Melt butter in a large skillet over medium heat. Add onions and celery, and cook for 10 minutes. Stir in apples, sage, and parsley, and season to taste with salt and pepper. Add onion mixture to bread-crumb mixture and mix together. Add egg and stock, and season to taste with salt and pepper.
Place pork in a roasting pan, rub with oil, and season with salt and pepper. Fill center of roast with stuffing. Put remaining stuffing in a baking dish and set aside. Roast pork in the oven until it reaches an internal temperature of 165, about 2 hours. (If top of stuffing browns too quickly, cover it with a square of aluminum foil.) Bake additional stuffing in oven for the last 45 minutes. Remove pork and stuffing from oven, and allow pork to rest for 15 minutes before carving.