Apple Pie Sausage Stuffing

• 8 cups pepperidge farms seasoned stuffing mix (original flavor)
• 1 cup butter (melted)
• 1 cup celery (chopped fine)
• 1 cup onion (chopped fine)
• 1 1/2 cups chicken broth
• 1 lb sage sausage (cooked, crumbled, and drained of all grease)
• 1 (20 ounce) can apple pie filling
• 1 tablespoon ground sage
• 1 tablespoon poultry seasoning

1. Combined all ingredients.
2. (I chopped the apples in the pie filling, a little smaller.) Bake in a 9x13 baking dish 40 minutes on 375u0b0 in a preheated oven, or until firm and golden brown.
3. You may also use this recipe for Stuffing your Turkey, Chicken, or Pork chops.
4. I use this recipe for my Boneless Stuffed Pork Tenderloin.
5. AS Follows: Use 1- 3 to 5 pound Boneless Pork Tenderloin that has been marinated (Also posted on this site) and Butterflied (split in to, only 3/4 of the way) and pounded as flat as possible.
6. Spread Stuffing over entire Loin and roll like a Pumpkin roll.
7. Tie and secure Pork loin with Butcher's twine, sear in a large skillet to seal in juices, cover in heavy duty foil for the first 30 minutes and uncover after that.
8. Bake in a 350u0b0 preheated oven for 45 minutes to 1 hours.
9. Let rest 10 minutes and slice.

stuffing mix, butter, celery, onion, chicken broth, sage sausage, apple pie filling, ground sage, poultry seasoning

Taken from www.food.com/recipe/apple-pie-sausage-stuffing-72174 (may not work)