Instructions: Season birds generously with salt and pepper, and let stand while making stuffing. Simmer onions in bacon fat until soft. Add celery, apples, bread, and crackers with barely enough water to moisten and hold together. Stuff into birds loosely and truss. Put in a heavy Dutch oven with 1/4 inch of water. Put uncovered into hottest oven for 15 minutes; reduce heat to 300 degrees, cover, and cook for about 1 hour, until tender, basting every 15 minutes.

This recipe yields 2 to 4 servings.

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