- cranberries, thyme, salt and pepper. Add bread crumbs and toss to
- coat. Stir in broth.
- Carefully spoon stuffing into the center of roast. Bake 45-60 minutes
- longer or until a meat thermometer reads 145°. Transfer to a warm
- serving platter. Remove foil. Let roast stand for 15 minutes. Cut
- between ribs to serve. Yield: 14 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.