Crown Roast of Pork with Chestnut Sausage Stuffing

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Two 8-chop racks of pork (about 5 pounds each)

3 tablespoons olive oil 

2 tablespoons chopped fresh rosemary 

1 tablespoon kosher salt 

2 teaspoons freshly ground black pepper 

3 cups Chestnut and Sausage Stuffing, recipe follows

Chestnut Sausage Stuffing:

One 1-pound loaf country white bread, cut or torn into 1-inch pieces

1 pound bulk Italian pork sausage 

4 cloves garlic, smashed and roughly chopped 

2 stalks celery, diced 

1 medium bulb fennel, diced 

1 medium yellow onion, diced 

4 tablespoons unsalted butter, plus additional for buttering casserole dish 

Kosher salt and freshly ground black pepper 

1/2 cup chopped fresh Italian parsley 

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme 

2 cups jarred whole roasted and peeled chestnuts, roughly chopped 

2 1/2 cups chicken broth