Ingreadient

• 5 1/2 pounds crown roast of pork 2 tablespoons butter
• 12 ounces pork sausage 1 onion, chopped
• 4 cups dry french breadcrumbs 1 (7 ounce) can steamed chestnuts, chopped
• 1/2 cup low-sodium chicken broth 1/2 cup chopped parsley
• 2 teaspoons dried sage 2 teaspoons dried thyme salt and pepper to taste
• 2 cups low-sodium chicken broth 1 1/2 cups dry vermouth
• 3 slices bacon
• 3 tablespoons butter, softened 1 1/2 tablespoons all-purpose flour