In a large oven, melt 2 tablespoons butter over medium heat. Add scallions and cook until wilted.
Scrape butter and scallions into a large bowl. Set aside; add Sausage to the pan and cook, stirring to crumble until browned. Remove and use the scallion mixture for mixing the stuffing.
Add egg, bread cubes, apples, scallion mixture, and the rest of the seasoning; mix well.
Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place the chicken, breast side up, on a rack in an oven.
Brush with herb butter and roast until internal temperature is 175° and the chicken is golden brown, basting every 30 minutes. Add extra stuffing during the last 30 minutes of roasting. Serve hot and plain.