3 tablespoons extra-virgin olive oil
1/2 bunch fresh thyme
1 large spanish onion; thinly sliced
kosher salt
black pepper
3 medium granny smith apples; peeled, diced
1 1/2 cups pecans
2 medium eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread
1/4 bunch flat-leaf parsley; roughly chopped

1. Remove crust from bread and hand tear into 1-inch pieces. Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.

2. Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.