Cooking Directions

• Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Stir the water, parsley, corn and cheese in the skillet. Add the stuffing and stir lightly to coat. Spoon the stuffing mixture into a greased 1 1/2 quart casserole and cover the dish.
• Bake at 350°F. for 25 minutes or until the stuffing mixture is heated through.

Ingredients

• 0.25 pound bulk pork sausage
• 1.25 cups cups water
• 1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
• 0.5 cup frozen whole kernel corn, thawed
• 0.5 cup shredded Cheddar cheese
• 4 cups Pepperidge Farm® Cornbread Stuffing