Cornbread Stuffing - cooking recipe

Ingredients

1/2 lb. bulk pork sausage
1 c. chopped onions
1/2 c. chopped celery
1/4 c. butter or margarine
2 large apples, chopped
1 c. Swanson clear, ready to serve chicken broth
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing mix
1/4 c. chopped pecans
1/4 c. chopped fresh parsley

Preparation

Crumble sausage into a 3-quart microwave-safe casserole dish. Stir in onions and celery.
Cover with lid and microwave on High for 5 minutes or until sausage is no longer pink.
Stir once during cooking to separate meat.
Stir in butter, apples and broth.
Cover and microwave on High for 5 minutes or until apples are tender and broth is boiling, stirring once during cooking. Stir in stuffing mix, pecans and parsley.
Let stand, covered, for 5 minutes.
Makes about 6 1/2 cups or 10 servings.