Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Lightly packed fresh bread 6 oz Canadian bacon, chopped
- cubes (about 10 slices 3 Stalks celery, chopped
- day-old white bread) 1 Green apple, cored and diced
2 ts Dried sage leaves 1 lb Chestnuts, shelled,
2 ts Salt - skins removed and chopped
Butter 2 Eggs, beaten
1 lb Chicken and apple sausages Formatted by Manny Rothstein
1 Onion, chopped

Slice crusts off bread and cut bread into 1/2-inch cubes. Spread on
jellyroll pan and toast in 375-degree oven until lightly browned,
about 15 minutes, tossing every 5 minutes.
Toss toasted bread cubes with sage and salt in mixing bowl. Drizzle
with 1/2 cup melted butter and set aside.
Remove sausage from casings and break apart. Heat 1 tablespoon
butter in large saute pan, add sausage and brown, breaking up in pan.
Remove sausage. In same pan, saute onion, bacon and celery in same
fat until onions are soft.
Add sausage, onion mixture, apple and chestnuts to bread cubes and
toss well to mix. Stir in beaten eggs.
Makes 8 cups stuffing, about 16 servings.

Each serving contains about: 263 calories 792 mg sodium 65 mg
cholesterol 15 grams fat 21 grams carbohydrates 12 grams protein 0.57
gram fiber.

From Julianne Ryan, Special to The Times, Copyright Los Angeles Times,
November 16, 1995
Submitted By MANNY ROTHSTEIN On 11-25-95

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