Sausage And Mushroom Stuffing - cooking recipe

Ingredients

1 3/4 cups Swanson(R) 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(R) Herb Seasoned Stuffing
1/2 pound bulk sausage, cooked and crumbled

Preparation

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.