5 c  Lightly packed fresh bread

           - cubes (about 10 slices
           - day-old white bread)
      2 ts Dried sage leaves

      2 ts Salt

           Butter
      1 lb Chicken and apple sausages

      1    Onion, chopped

      6 oz Canadian bacon, chopped

      3    Stalks celery, chopped

      1    Green apple, cored and diced

      1 lb Chestnuts, shelled,

           - skins removed and chopped
      2    Eggs, beaten

           Formatted by Manny Rothstein
   Slice crusts off bread and cut bread into 1/2-inch cubes. Spread on
  jellyroll pan and toast in 375-degree oven until lightly browned,
  about 15 minutes, tossing every 5 minutes.
   Toss toasted bread cubes with sage and salt in mixing bowl. Drizzle
  with 1/2 cup melted butter and set aside.
   Remove sausage from casings and break apart. Heat 1 tablespoon
  butter in large saute pan, add sausage and brown, breaking up in pan.
  Remove sausage. In same pan, saute onion, bacon and celery in same
  fat until onions are soft.
   Add sausage, onion mixture, apple and chestnuts to bread cubes and
  toss well to mix. Stir in beaten eggs.
   Makes 8 cups stuffing, about 16 servings.
  Each serving contains about: 263 calories 792 mg sodium 65 mg
  cholesterol 15 grams fat 21 grams carbohydrates 12 grams protein 0.57
  gram fiber.
  From Julianne Ryan, Special to The Times, Copyright Los Angeles Times,
  November 16, 1995 From: Manny Rothstein Date: 11-25-95