Preparation:
plump raisins in liqueur for 60 minutes, set aside combine sausage and onions in a large skillet, over a moderate flame heat and stir for 10 minutes, until sausage is no longer pink drain well, discarding drippings add apples, walnuts, cinnamon, orange zest, breadcrumbs, and raisin mixture stir in egg-mix well rub roast inside and out with salt and pepper place onto a rack in a roasting pan spoon stuffing into cavity, do not pack tightly cover chines and stuffing loosely with foil bake @ 325 degrees until thickest part of meat reaches an internal temperature of 165-170 degrees remove from oven transfer to a serving platter, remove foil decorate tips of chine bones with paper booties cut apricots through the middle almost in half turn 90 degrees and cut through the middle nearly in half again so that they resemble a four petal flower place a cherry into the center of each arrange around roast serve hot |
