Sausage and Apple Herbed Stuffing

1/2 pound bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 oz) herb-seasoned cubed stuffing
1/2 cup sweeted dried cranberries
2 cups coarsely chopped applese
1 T (Pampered Chef) Rosemary Herb seasoning mix
2 cans (14-14 1/2 oz each) chicken broth

1. Preheat oven to 350 degrees F. Place sausage into (10 inch) skillet. Cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sawage to paper towel-lined plate. (Do not drain skillet.)

2. Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

3. In mixing bowl, combine stuffing, cranberries, applese, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.

4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings.