1 pound bulk pork sausage
1/4 cup butter or margarine
1 1/2 cups chopped onion
1 cup sliced celery
1 (21 ounce) can apple pie filling or apple cranberry pie filling
1 (14 1/2 ounce) can chicken broth
1/2 cup minced fresh parsley
1 (14 ounce) package herb-seasoned stuffing cubes
1 cup pecan pieces

In a large skillet, brown sausage; drain.

Add butter, onion and celery; sauté 2 to 3 minutes or until vegetables are tender. Stir in pie filling, broth and parsley.

In a large bowl, combine stuffing cubes, pecans and apple mixture. Place in a 13 x 9-inch baking dish. Bake, uncovered, at 325 degrees F for 40 minutes.

Yields 10 to 12 servings.

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