Crown roast, when combined with a sourdough dressing, is a feast fit for a king.

Crown Roast5 tablespoons Worcestershire sauce1 packet (1.2-ounce) green peppercorn marinade mix1 packet (1-ounce) zesty herb seasoning mix1 pork crown roast (7- to 8-pound)Sourdough Dressing½ pound Italian sausage1 packet (0.9-ounce) onion mushroom soup mix1 can (16-ounce) fat-free, low-sodium chicken broth1 can (10-ounce) condensed golden mushroom soup6 cups sourdough croutons1/3 cup chopped, fresh Italian parsley leaves1 teaspoon dried thyme1 teaspoon dried marjoramSalt and pepperPreheat oven to 325 degrees.For crown roast, in shallow roasting pan, combine Worcestershire sauce, green peppercorn marinade mix and herb seasoning mix. Place crown roast, bone ends up, in pan. Wrap bone ends with aluminum foil to prevent browning too quickly. Using pastry brush or spoon, coat entire meat surface with sauce mixture. Transfer pan to oven and roast, uncovered, 20 to 25 minutes per pound of meat (2½ to 3½ hours).For sourdough dressing, in large nonstick skillet over medium heat, brown sausages. Add soup mix, broth and soup. Stir in croutons, parsley, thyme and marjoram. Season to taste with salt and pepper.Remove roast from oven about 45 minutes before it is done. Fill cavity with sourdough dressing. Return roast to oven and cook remaining 45 minutes. Transfer roast to platter and remove foil from bone ends.Makes 10 to 12 servings.Tip: Bake any extra stuffing in a separate dish alongside roast for remaining 45 minutes.