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1.For the stuffing, place the bread in a large bowl, drizzle with the milk and chicken stock, and toss.Set aside 2.large skillet, heat oil over medium- high.Add onion, salt, and cook, stirring often, until onion is soft.Add garlic and cook until golden, about 1 minute.Add ground pork and cook, stirring occasionally and breaking into bite- size pieces with a spoon, until browned all over and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the ground pork mixture to the bowl with the bread. Add provolone and rosemary, salt and pepper; toss evenly. 3. For the crown roast, position oven rack in the lower third of the oven. Remove other racks and preheat to 450 degrees. Place roast, bones sticking up, on large rimmed baking sheet. Using sharp knife, make 3/4-inch-deep slits into roast between each bone; season meat. Cover ends of the bones with foil to prevent them from burning. 4.Roast until deep brown, 15 to 20 minutes. Remove from oven and discard foil. Reduce oven temperature to 350 degrees.Season meat side of the racks with the rosemary, patting to adhere. Spoon 2 cups stuffing into the center of the roast (you may need to push on the roast where the racks meet to press open the center). Transfer remaining stuffing to a greased 8-by-8-inch baking dish; cover and chill.
