Cook the sausage and celery in a 4-quart saucepot over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat.Stir in the broth and picante sauce and heat to a boil. Remove the saucepot from the heat. Add the stuffing and stir lightly to coat.
0.5 pound Italian sweet pork sausage (casing removed) or bulk pork sausage2 stalks celery, chopped (about 1 cup)1.75 cups Swanson® Chicken Broth1 jar (16 ounces) Pace® Picante Sauce5 cups Pepperidge Farm® Cornbread Stuffing
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