Danish stuffing

1. Enough for a 4-to 6-pound bird.
2. gently combine apples, crumbs, raisins, celery, onion, nuts, salt, cinnamon, butter, lemon juice and stock in a bowl until well blended.
3. (if stuffing will be baked in separate dish, use ½ cup chicken stock).
4. Place stuffing in a 4- to 6-pound bird and roast with meat.
5. Or bake stuffing in a greased, covered loaf pan in preheated 375°F oven for 30 minutes.
6. per serving: 339 calories, 10 gm. Fat, 13 mg. Cholesterol, 706 mg. Sodium, 55 gm. Carbohydrate, 10 gm. Protein, 93 mg. Calcium.