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

In large pot, over medium heat, cook sausage until brown, breaking apart as it cooks. Remove from heat to medium bowl and pour 1/4 cup drippings back into pot. Drain rest of drippings from sausage. In pot, cook celery, apples and onions in drippings until tender, about 10 minutes. Remove pot from heat. Add sausage and remaining ingredients and stir well.

Rinse a 5 to 5 1/2 lb. baking hen with cold running water. Pat dry. Spoon stuffing lightly into body cavity. Mix one stick melted butter with 2 tablespoons vegetable oil. Rub some of mixture over bird. Save rest for basting. Roast uncovered in 325 degree oven for 2 1/2 to 3 hours. Baste often with butter mixture. If bird browns too quickly, cover with tent of foil. Baste bird with pan drippings when butter mixture is used up.

Grease small casserole and put in leftover stuffing. Place in oven the last 1/2 hour of chicken cooking time.