3-4 lb. roasting chicken
1 sm. onion, chopped
1 stalk celery, chopped
3 tbsp. Progresso pure olive oil
1/2 lb. Italian sausage meat
1/2 c. peeled chopped tart apples
2 c. Progresso Italian style bread crumbs
1/2 c. hot water or bouillon
Salt and pepper

Prepare chicken for roasting, rub cavity with salt. Prepare dressing: saute onion and celery in hot olive oil until softened, add crumbled sausage meat and brown slightly. Drain fat from pan, add bread crumbs; add chopped apples; mix well, moisten with water; add salt and pepper to taste. Stuff the body cavity loosely, allowing for expansion, sew and skewer opening. Rub all over with olive oil and sprinkle with salt and pepper. Place uncovered in a roasting pan and bake at 300 degrees until tender, basting occasionally with the drippings. Allow 30-35 minutes per pound. Gravy may be made with drippings by adding a little flour to thicken. Serves 4-6.