1 cup stock
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
4 cups red apples, unpeeled and sliced very thin
4 cups dry bread crumbs
1 cup celery, cut fine
3 tbsp butter
1/4 lb. pork sausage

To make stock, simmer giblets and neck of fowl until tender in a pint of water in sauce pan.

Drain off the liquid and cool.

Add seasoning and apples to bread crumbs. Cook celery in butter for three minutes. Add sausage and stir until the meat is browned. Combine broth and chopped giblets with bread mixture. Fill the cavity of the bird. Stuffing for 6 to 8 lb. turkey.