Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing

Campbell's Herb-Seasoned Sausage, Sweet Onion and Celery Stuffing Recipe

Stuffing's not just for holidays anymore...this simply delicious version, kicked up with hot Italian sausage, is ready to serve in just 40 minutes.  Why not make it tonight?

At a glance

Prep

20 min.

Total

40 min.

Serves

8

Servings: about 3/4 cup each

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

1 tablespoon olive oil
1 pound hot Italian pork sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
6 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons chopped fresh parsley

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the sausage and cook until well browned, stirring often to separate meat.  Pour off any fat.

  • 2

    Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally.  Stir in the broth and heat to a boil.  Remove the skillet from the heat.  Add the stuffing and parsley and mix lightly.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural Goodness® Chicken Broth

calories

400 400 400

totalfat

20g 20g 20g

saturatedfat

6g 6g 6g

cholesterol

30mg 30mg 30mg

sodium

1420mg 1480mg 1420mg

totalcarbohydrate

37g 38g 37g

dietaryfiber

3g 3g 3g

protein

16g 16g 16g

vitamina

4%DV 4%DV 4%DV

vitaminc

4%DV 6%DV 4%DV

calcium

6%DV 6%DV 6%DV

iron

15%DV 15%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#26999

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