Heat the broth, 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 and apples are tender.Add the sausage and stuffing and stir lightly to coat.
1.75 cups Swanson® Chicken Broth1 stalk celery, coarsely chopped (about 1/2 cup)1 small onion, coarsely chopped (about 1/4 cup)0.5 Red Delicious apple, chopped (about 3/4 cup)0.5 Granny Smith apple, chopped (about 3/4 cup)0.5 pound bulk pork sausage, cooked and crumbled2 cups Pepperidge Farm® Herb Seasoned Stuffing2 cups Pepperidge Farm® Cornbread Stuffing
This one-skillet dish has it all...seasone...
Spaghetti and meatballs has never been thi...
Making paella may seem a little intimidati...
Here's a no-stress roast turkey recipe fea...