6 bacon slices, in 1/2 inch pieces
1/2 c. chopped onion
1/2 c. chopped celery
3 c. fresh white bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme leaves
1/2 tsp. poultry seasoning
1 1/2 c. chopped pared apple
1/4 c. butter

1. In skillet, cook bacon until crisp. Crumble bacon. Set aside.

2. Pour off all but 2 tablespoons bacon fat from skillet. Add onion and celery; saute, stirring, until tender-about 5 minutes. Remove from heat.

3. Add rest of ingredients and crumbled bacon; toss lightly to combine well. Makes 5 cups.