Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing
Stuffing's not just for holidays anymore...this simply delicious version, kicked up with hot Italian sausage, is ready to serve in just 40 minutes. Why not make it tonight?
Ingredients
1 tablespoon olive oil
1 pound hot Italian pork sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth
6 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons chopped fresh parsley
1 pound hot Italian pork sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth
6 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons chopped fresh parsley
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.
Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.
Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing
Stuffing's not just for holidays anymore...this simply delicious version, kicked up with hot Italian sausage, is ready to serve in just 40 minutes. Why not make it tonight?
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.
Ingredients
1 tablespoon olive oil
1 pound hot Italian pork sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth
6 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons chopped fresh parsley
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