Ingredients Jump to Instructions ↓

  1. 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodnessâ„¢ or Certified Organic) Generous dash ground black pepper

  2. 1 stalk celery, coarsely chopped (about 1/2 cup)

  3. 1 small onion, coarsely chopped (about 1/4 cup)

  4. 1/2 red apple, chopped

  5. 1/2 green apple, chopped

  6. 1/2 pound bulk pork sausage, cooked and crumbled

  7. 2 cups Pepperidge Farm® Herb Seasoned Stuffing

  8. 2 cups Pepperidge Farm® Corn Bread

Instructions Jump to Ingredients ↑

  1. Heat the broth, black pepper, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the sausage and stuffing and stir lightly to coat. Tip: For an Interesting Twist: Omit the apples. Add 1/2 teaspoon chili powder. Use 1/2 pound smoked chorizo sausage, casing removed and cut into 1/2-inch pieces for the pork sausage.


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