1 c. chicken broth
1/2 c. chopped celery
1/4 c. chopped onion
4 tbsp. butter
1/2 tsp. salt
4 c. toasted whole wheat bread (8 slices)
2 med. apples, pared, cored & chopped
1/2 c. chopped pecans
1 tsp. ground sage
1/4 tsp. (more is better) cinnamon
1/8 tsp. pepper

In a 1 quart saucepan, combine broth, celery, onion, butter and salt. Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender. In large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon and pepper. Pour broth over mixture; toss gently to moisten. Stuff loosely into bird.

(Or turn into a greased 1 1/2 quart casserole; bake covered in a 350 degree oven for 25-30 minutes.) Makes 6 cups. A double recipe fits perfectly in an 18 1/2 pound turkey.