1 lb. pork sausage meat
3/4 c. butter
1 c. diced celery
1 lg. onion, chopped
1 c. chopped pecans
1 tsp. salt
1/2 tsp. savory leaves
1/4 tsp. fresh ground pepper
8 c. dried bread crumbs
2 eggs, beaten with 3 tbsp. milk
6 lg. chicken breasts, boned and split
Salt

In skillet over medium heat saute sausage until well browned; remove with slotted spoon and set aside. Drain fat from skillet; melt butter and saute the celery and onion until tender. Stir in pecans, salt, savory and pepper. Saute about 3 minutes longer.

Stir the sausage, mix lightly but thoroughly with the bread cubes in a large bowl. Add egg mixture and toss again until blended. Use a 1/2 cup measure and form 12 mounds of stuffing on foil covered rack in large roasting pan. Sprinkle breasts lightly with salt; place 1 split breast, skin-side up, over each stuffing mound.

Tuck edges under to form neat bundles. Brush tops generously with melted butter and bake in preheated 400 degree oven about 25 minutes or until golden brown. Arrange on platter with crab apples, spiced apricots or peach halves.