Cooking Directions

• Cook the sausage and celery in a 4-quart saucepot over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat.
• Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.

Ingredients

• 0.5  pound Italian sweet pork sausage (casing removed) or bulk pork sausage
• 2 stalks celery, chopped (about 1 cup)
• 1.75 cups Swanson® Chicken Broth
• 1 jar (16 ounces) Pace® Picante Sauce
• 5 cups Pepperidge Farm® Cornbread Stuffing