Stuffed Crown Roast of Pork

1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
1/2 teaspoon seasoned salt

MUSHROOM STUFFING:
1 cup sliced fresh mushrooms
1/2 cup diced celery
1/4 cup butter or margarine
3 cups day-old bread cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325 for 1 1/2 hours. Meanwhile, saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preserves. Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 F; remove foil. If desired, thread cranberries on a 20-inch piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends. Yield: 8 servings.