Directions

• Combine sugar, thyme and pepper; rub over roast. Place on a rack in a
• large shallow roasting pan. Cover ends with foil. Bake at 350°
• for 1 hour.
• In a small skillet, saute celery and onion in butter until tender. In
• a large bowl, combine bread cubes and broth. Stir in the long grain
• rice, wild rice, cranberries, parsley, brown sugar, Worcestershire
• sauce, poultry seasoning, pepper and celery mixture.
• Carefully spoon stuffing into center of roast. Bake 30 minutes longer
• or until a thermometer reads 145°. Remove foil from ends; cover
• and let stand for 15 minutes before slicing.
• Pour pan drippings and loosened browned bits into a 2-cup measuring
• cup; skim fat. Add enough hot water to measure 1-1/4 cups.
• In a small saucepan, combine the flour, brown sugar, marjoram, pepper
• and cranberry juice until blended. Gradually stir in drippings.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove stuffing to a serving bowl and cut between ribs. Serve with
• gravy. Yield: 12 servings.