ROAST: Make sure roast is well trimmed; season with salt & pepper. Fold a piece of aluminum foil into an 8" square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325~ for 1 hour. Cut a piece of foil long enough to fir around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roaste; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325~ for 1-1/2 hours or until meat thermometer reaches 160~. 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. NOTE: Stuffing can be made separately. Spoon into a lightly greased 11x7" baking dish. Bake at 350~ for 30 minutes. SOURCE: Southern Living Magazine, Fall 1995. Posted to MC-Recipe Digest V1 #813 by Nancy Berry
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|Serving Size: 1 Serving (336g)|
|Recipe Makes: 12|
|Calories from Fat: 729 (70%)|
|Amt Per Serving||% DV|
|Total Fat 81g||108 %|
|Saturated Fat 27.9g||140 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 271.1mg||83 %|
|Sodium 171.3mg||6 %|
|Potassium 978.6mg||26 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.8g|
|Protein 65.2g||93 %|
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Calories per serving: 1041
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