Herb Seasoned Sausage,
Sweet Onion and Celery Stuffing

1 Tbsp. olive oil 1 lb. hot Italian sausage, casing removed 1 large sweet onion, chopped 2 stalks celery, chopped 1 can (14 oz.) chicken broth 6 cups (about 3/4 of a 16-oz. package) herb-seasoned stuffing 2 Tbsp. chopped fresh parsley

Heat oil in large skillet. Add sausage and cook until sausage is browned, stirring to separate meat. Add onion and celery and cook until vegetables are tender. Add broth and heat to a boil. Remove from heat. Place stuffing and parsley in a large bowl. Pour broth mixture over stuffing. Mix lightly. Serve immediately. Makes 6 cups.