Ingredients:

1 small apple, finely chopped
1 1/2 cups finely chopped onion
1 1/2 cups finely chopped celery
8 cups dry bread cubes, unseasoned
1/4 pound pork sausage, browned, drained and finely chopped
1 1/2 tsp salt
1/8 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp sage
1/4-1/2 cup chicken broth
2 eggs, well beaten

Brown and drain the pork sausage, then crumble it into small pieces. Add the pork to the bread cubes and set aside. cook the apple, onion and celery in butter in a skillet until tender then add to the bread mixture. Sprinkle the seasonings onto the mixture then blend until everything is well mixed. Add the chicken broth and eggs then toss with forks or by hand until blended. Stuff thawed bird immediately and roast or place in a greased pan and cover with foil and refrigerate overnight. Bake the stuffing in the oven at about 325°F for 1 hour.