How to Make It
Combine cranberries and liqueur in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and set pan aside.
Brown sausage in a large skillet, stirring until it crumbles; drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.
Add celery and onion to reserved drippings; cook over medium-high heat 10 minutes, stirring constantly. Add butter and next 4 ingredients; cook, stirring constantly, 3 minutes or until butter melts.
Combine the cranberry mixture, sausage, stuffing mix and seasoning packet, orange rind, and pecans in a large bowl, stirring well.
Spoon 2 cups of stuffing into crown pork roast; spoon remainder of stuffing into a lightly greased 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 20 minutes; uncover and bake 10 additional minutes or until lightly browned.
You can substitute an equal amount of orange juice for liqueur.