Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the sausage and cook until well browned, stirring often to separate meat.  Pour off any fat.
• Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally.  Stir in the broth and heat to a boil.  Remove the skillet from the heat.  Add the stuffing and parsley and mix lightly.

Ingredients

• 1 tablespoon olive oil
• 1 pound hot Italian pork sausage, casing removed
• 1 medium onion, chopped (about 1 cup)
• 2 stalks celery, chopped (about 1 cup)
• 1.75 cups Swanson® Chicken Broth
• 6 cups Pepperidge Farm® Herb Seasoned Stuffing
• 2 tablespoons chopped fresh parsley