Serving Suggestions:
Preheat oven to 350 degrees F.
Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 to 22 minutes per pound).
Remove from oven and let rest at least 10 minutes before carving. Serve with Merliton Stuffing and Homemade Applesauce.
Merliton Stuffing:
Place the meriltons in a large pot and cover with water by 1-inch. Bring to a boil and cook until a knife can be inserted easily, about 20 minutes. Drain in a colander and cool. When cool enough to handle, halve the merlitons, peel, remove the seeds, and cut the flesh into 1/2-inch cubes.
While merlitons are cooking, heat a large skillet over medium-high heat. Add the sausage, onions, bell peppers, garlic, Essence, and salt. Cook until the meat is brown, and the vegetables are very soft, give off their liquid, and begin to caramelize, about 25 minutes. Add the cubed merlitons and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes. Transfer to a large bowl and cool slightly before adding the butter, green onions, parsley, sage, thyme, 1 cup bread crumbs, and eggs. Stir well to combine.
Preheat the oven to 350 degrees F.
Lightly grease an 8-cup casserole. Transfer the stuffing to the casserole and sprinkle the top with the remaining 1/4 cup bread crumbs. Drizzle with the olive oil, then bake until golden brown, 40 to 45 minutes. Remove from the oven and serve. (Optional: Spoon baked stuffing into center of Crown Roast before serving.)
Yield: 8 to 10 servings
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Homemade Applesauce:
In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2476.2 Kcal (10367 kJ)
Calories from fat	1371.28 Kcal
		% Daily Value*
Total Fat	152.36g	234%
Cholesterol	610.48mg	203%
Sodium	4307.78mg	179%
Potassium	1055.84mg	22%
Total Carbs	33.31g	11%
Sugars	6.39g	26%
Dietary Fiber	5.71g	23%
Protein	169.72g	339%
Vitamin C	51.3mg	86%
Vitamin A	1mg	33%
Iron	25.7mg	143%
Calcium	158.5mg	16%

Amount Per 100 g
Calories	163.25 Kcal (683 kJ)
Calories from fat	90.41 Kcal
		% Daily Value*
Total Fat	10.05g	234%
Cholesterol	40.25mg	203%
Sodium	284.01mg	179%
Potassium	69.61mg	22%
Total Carbs	2.2g	11%
Sugars	0.42g	26%
Dietary Fiber	0.38g	23%
Protein	11.19g	339%
Vitamin C	3.4mg	86%
Vitamin A	0.1mg	33%
Iron	1.7mg	143%
Calcium	10.4mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.