Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing
  • 1 3/4 cups Swanson® Chicken Broth
  • Generous dash ground black pepper
  • 1 stalk celery, coarsely chopped
  • 1 small onion, coarsely chopped
  • 3 ounces mushrooms, sliced
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 1/2 pound bulk sausage, cooked and crumbled


  1. Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender.
  2. Add the stuffing and sausage to the saucepan and mix lightly.

04/17/2018
Sausage and Mushroom Stuffing, recipe PT15M PT1H 5 455 calories

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