Cooking Directions

• Cook the sausage, celery and onion in a 4-quart saucepan over medium-high heat until the sausage is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.
• Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and pepper and mix lightly.

Ingredients

• 0.5  pound bulk pork sausage
• 2 stalks celery, chopped (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 1.75 cups Swanson® Chicken Broth
• 5 cups Pepperidge Farm® Cornbread Stuffing
• 0.25 cup seeded and chopped cherry pepper