Stuffing for a Fryer

• 1 – 2-3 lb. fryer
• 1/2 lb. pork sausage
• 1/4 c. chopped onion
• 1/2 c. chopped celery
• grated carrots and chopped string beans, if desired
• 3 – 4 c. bread cubes
• 1 tsp. salt
• dash of pepper
• 1/2 tsp. poultry seasoning
• chopped liver, giblet and heart, if desired

Fry chopped pork sausage, liver, giblet and heart in greased pan. Saute other vegetables. Pour mixture over bread cubes, salt, pepper and poultry seasoning; mix well. Fill cavities with bread stuffing. Close chicken with skewer or toothpicks. Lace twine around skewers. With the same twine, tie drumsticks together tightly. Pull neck skin over back and secure with skewers. Brush skin with butter. Place chicken in a deep pot with butter. Pot roast for 1 hour. Turn over once during roasting.