Preparation / Directions:
Preheat oven to 375F.
In a ten inch sauté pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Sauté vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well.
Tie roast together using thread to form a crown and secure with skewers. Season with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for 1 hour. Remove foil and allow to brown.
Source: Chef John Folse