Directions

1. Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
5. Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.