Apple Pie Sausage Stuffing - cooking recipe

Ingredients

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

Preparation

Combined all ingredients.
(I chopped the apples in the pie filling, a little smaller.) Bake in a 9x13 baking dish 40 minutes on 375\u00b0 in a preheated oven, or until firm and golden brown.
You may also use this recipe for Stuffing your Turkey, Chicken, or Pork chops.
I use this recipe for my Boneless Stuffed Pork Tenderloin.
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.
Spread Stuffing over entire Loin and roll like a Pumpkin roll.
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.
Bake in a 350\u00b0 preheated oven for 45 minutes to 1 hours.
Let rest 10 minutes and slice.