- 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
- 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.
- Add the stuffing and sausage to the saucepan and mix lightly.
04/17/2018
recipepes.com
Sausage and Mushroom Stuffing, recipe
PT15M
PT1H
5
455 calories
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