Apple Pecan Stuffing

1 cup chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
4 tablespoon butter or margarine
1/2 teaspoon salt
4 cup toasted whole wheat bread (8 slices)
2 medium apples, pared, cored and chopped
1/2 cup chopped pecans
1 teaspoon ground sage
1/4 teaspoon (more is better) cinnamon
1/8 teaspoon pepper

In a 1 quart saucepan, combine broth, celery, onion, butter and salt. Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender. In large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon and pepper. Pour broth over mixture; toss gently to moisten. Stuff loosely into bird. (Or turn into a greased 1-1/2 quart casserole; bake covered in a 350 degree oven for 25-30 minutes.)

Makes 6 cups. A double recipe fits In an 18- 1/2 pound turkey.