As far as leaving or removing the exterior fat, there are fierce debates as to which is best. Since I'm stuffing the roast, I will remove all exterior fat and chewy silver skin before cooking. The stuffing will provide extra moisture, and the fat and chewy silver skin will be trashed before the cook even begins. Good riddance, IMHO.
This will be my first try at using this stuffing recipe. I may adjust and experiment.
My wife was surprised there were no chopped pecans included. I will experiment with adding pecans in the coming week. But for now, I'm gonna stick to the basic recipe to establish a baseline, and I'll go from there.
BTW, I'm excluding the eggs from the stuffing recipe because I do not plan to make muffins, as Meathead does in his cook. My daughter-in-law is allergic to eggs.
However, I may experiment with eggs later when it's just the wife and I eating.