Cook the sausage, celery and onion in a 4-quart saucepan over medium-high heat until the sausage is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat.Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and pepper and mix lightly.
0.5 pound bulk pork sausage2 stalks celery, chopped (about 1 cup)1 large onion, chopped (about 1 cup)1.75 cups Swanson® Chicken Broth5 cups Pepperidge Farm® Cornbread Stuffing0.25 cup seeded and chopped cherry pepper
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