3/4 cup onion, chopped
3/4 cup celery, chopped
1 roll pork sausage
1/4 cup butter or margarine, melted
2 cups peeled, chopped apples
3/4 cup raisins
1 1/2 cups apple juice
1/4 cup dry white wine
Two 6oz. packages of Bell's Traditional Stuffing
Steps: Melt butter in a large skillet, over medium heat. Sauté chopped onion for 5 minutes. Add chopped celery. Sauté 5 minutes. Add thawed pork sausage and scramble with the vegetables for 10 minutes. Pour in apple juice, wine, raisins, and apples. Heat through.
In a large bowl, combine 2 packages of Bell's Stuffing Mix with the above mixture. Stir with a fork to blend well. Pack lightly in the cavity just before roasting. Stuffs up to a 15 lb. bird. Stuffing may also be baked in a covered casserole at 350F for 30-40 minutes.
Adapted from winning recipe submitted by Deborah Napsey to the Yankee Magazine Bell's Recipe Contest.