1 (5 to 5 1/2 lb.) roasting chicken
Salad oil, butter

Prepare the stuffing. Remove giblets and neck from inside bird. Rinse bird with running cold water and drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing. With bird bread side up, lift wings up toward neck, then fold under back of bird to balance it. Spoon remaining stuffing into body cavity; fold skin over opening; rub bird with salad oil.

Bake any leftover stuffing in covered, greased small casserole dish during last 30 minutes of roasting chicken. Insert meat thermometer into thickest part of meat between breast and thigh (do not touch bone). Place chicken breast side up on rack in open roasting pan. Roast uncovered, in 325 degree oven for 2 1/2 to 3 hours.

When chicken turns golden, cover loosely with a "tent" of foil. Remove foil during last hour of roasting time. Brush bird generously with pan drippings, oil or melted butter. Chicken is done when thermometer reads 180 to 185 degrees.

SAUSAGE - APPLE STUFFING:

1 lb. pork sausage
4 c. fresh bread crumbs
3 lg. apples, peeled, cored & chopped
2 eggs
1 lg. onion, chopped
1 1/2 tsp. salt
1 tsp. poultry seasoning
1 c. chopped celery

In 4 quart saucepan over medium heat, cook sausage meat until browned, breaking apart with fork. Remove meat to medium bowl. Pour off drippings but return 1/4 cup to pan. In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes. Remove from heat, add sausage and remaining ingredients. Stir until well mixed.