Crown Roast With Sherry Apple Stuffing

Ingredience

10 to 16 pound rib roast

Salt and pepper

1 loaf of dry, sliced bread

1 medium onion

1 large stock of celery and leaves cut up

1/2 cup melted margarine

4 to 5 medium apples

1 cup grated coconut

1/2 cup cooking Sherry

2 eggs