6-8 lg. pieces of chicken
6 lg. apples
1 c. water
1 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg (optional)
1-2 tbsp. cornstarch
3/4 c. chopped onion
1 c. chopped celery (optional)
1 c. butter
9 c. soft bread cubes
2 tsp. salt
1 tsp. ground sage
1 tsp. thyme
1/2 tsp. pepper

Skin chicken and par-boil for 15-20 minutes. Let sit in broth. Core, peel and slice thinly the apples. Cook in water with sugar, cinnamon and nutmeg until soft. Mix cornstarch with 1/4 cup additional cold water, add to apple mixture, cook and stir until thickened. Set aside.

Cook and stir onion and celery in butter in large skillet until tender. Add about 1/3 of the bread cubes and stir. Turn into large bowl and mix in remaining ingredients and toss.

Place chicken pieces in glass cake pan. Put a spoon full of apple mixture on each piece. Cover chicken with stuffing and then top with remaining apple mixture. Bake at 350 degrees for 30 minutes or until stuffing is slightly crisp. (Serves 6.)