For Stuffing

1 1/4 teaspoons salt

1/2 teaspoon black pepper

2 cups wild rice mix

2 cups chicken broth

2 cups water

1/2 cup dried cranberries

3/4 cup dried apricots, diced

3/4 lb ground pork (usually comes with crown roast)

3 tablespoons unsalted butter

1 onion, finely chopped

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1/2 cup dry white wine

1 cup cooked chesnuts, coarsely chopped

For Roast

4 fresh sage leaves

1 sprig fresh rosemary, stemmed

1 sprig fresh thyme, stemmed

2 garlic cloves

1/4 cup extra-virgin olive oil

2 1/2 teaspoons salt

1/2 teaspoon black pepper

1 (9- to 10-lb) crown roast of pork, bones frenched (ground pork reserved for stuffing)

For Sauce

2 tablespoons unsalted butter

1 shallot, finely chopped

1 fresh rosemary sprig

1 teaspoon black pepper

1 cup ruby port

1 cups chicken broth

1 tablespoon honey

2 teaspoons cornstarch

2 teaspoons water 

Make Stuffing

In a medium saucepan combine wild rice mix, broth, water and 1/4 teaspoon of salt. Bring to a boil over moderate heat. Reduce the heat to a simmer, cover partially and cook until the rice is tender, about 40 minutes. 

Place cranberries and apricots in a small bowl, cover with hot water, allow to sit for 15 minutes. 

In a medium skillet melt 2 tablespoons of butter. Add in the onions and cook stirring occasionally until softened, about 10 minutes; add a tablespoon of butter if onions dry out. Add ground pork, pepper and remaining salt. Stir occasionally until browned and cooked through, about 8 minutes. Add in thyme, sage and wine, stir to combine scraping up any brown bits. Cook until liquid is evaporated. 

Transfer rice to the pork mixture, stir in chestnuts, cranberries and apricots. Salt and pepper to taste.

Make Pork

Remove the pork from the refrigerator 1 hour before cooking. Preheat oven to 350°F. Pat roast with paper towels and transfer to a shallow roasting pan. In a food processor pulse sage, rosemary, thyme, garlic, olive oil, salt and pepper. Pulse until smooth. Rub herb mixture generously over roast, including cavity. Loosely fill cavity with the stuffing and cover tips of ribs with aluminum foil. Spoon leftover stuffing to a buttered baking dish and refrigerate until ready to bake. Roast pork covering cavity with foil after 30 minutes, until thermometer inserted reaches 150°F, about 2 to 2 1/4 hours total. Allow the meat to rest for 20 minutes, loosely covered with foil.

Cover stuffing dish with foil and bake for 30 until heated through. 

Make Sauce

In a medium saucepan over moderate heat melt butter. Add shallots and saute for 3 minutes until soft. Add rosemary and pepper, stir to combine. Then add port, broth and honey, boil until reduced to 1 cup, about 20 minutes. In a separate bowl mix cornstarch with water until there are no lumps. While whisking the sauce, slowly add in cornstarch mixture and simmer for 15 more minutes. Using a fine mesh strainer and pressing on solids, strain sauce into a saucepan and discard solids.

2 pounds rainbow baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached

2 tablespoon extra-virgin olive oil

3  tablespoons maple syrup

1/4 teaspoon salt

Preheat oven to 400°F. Arrange carrots on large baking sheet. Whisk all remaining ingredients in small bowl, pour over carrots and toss to coat. Cover with aluminum foil and roast for 15-20 minutes until carrots are just tender.