Bring orange juice and sultanas to the boil in a saucepan. Remove from the heat and set aside.
Melt butter in a frypan and cook celery and onions until soft then place in a large bowl.
Squeeze the sausage meat out of the skin then fry in the same frypan; pour off the fat.
Place the sausage meat, breadcrumbs, apples, pecans, orange juice and butter in the bowl with the celery and the onions. Pour in the chicken stock and season with thyme, herbs, salt and pepper. Mix well.
Put the stuffing into two small, greased baking tins then cover and bake at 160 degrees C for about 1 hour.
Uncover and bake for another 10 minutes in the oven until the top is lightly browned.