2 ½ C. dried bread cubes
1 to 2 tsp. poultry seasoning
4 Tbsp. margarine or butter
1 large apple, peeled, cored, and diced
1 C. celery, diced
½ C. onion, chopped
1 egg, beaten
1 C. chicken broth (more or less)
1 tsp. salt (or to taste)

Place the bread cubes in a large bowl. Stir in the poultry seasoning. In a large skillet, melt the margarine and sauté the apple, celery, and onion until the onion and apple are translucent. Add to the bread cubes with the egg. Mix in the chicken broth, a little at a time, until the texture of the dressing is moist. If baking separately, you will probably want a moist mixture. If you are stuffing a fowl or placing next to a pork roast, you might wish a drier dressing because the juices from the meat will add to the moisture. Salt to taste. To bake separately, place in a 2 -4 quart greased casserole and bake in a preheated 375۫ oven for 1 hour.