1 3-4 lb. pork loin, split
2 cups dry bread cubes
1/2 cup sliced celery
1/2 cup chopped onions
1 large can apple pie filling
1/4 cup butter

Saute celery and onions in butter. Add to dry bread cubes. Add apple pie filling. If still too dry, add small amount of bouillon of chicken stock to moisten. Stuff roast, skewer or tie closed. Roast at 350°F, uncovered, until done, about one hour or depending on size of roast.