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Ingredients & Directions 1/2 pound bulk pork sausage 2 stalks celery, chopped (about 1 cup) 1 large onion, chopped (about 1 cup) 1.75 cups Swanson Chicken Broth or Swanson Certified Organic Chicken Broth Swanson 33% Less Sodium Chicken Broth 5 cups Pepperidge Farm Cornbread Stuffing 1/4 cup seeded and chopped cherry pepper 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

The opulent skirt has incredible volume

Lightweight construction reduces fatigue during extended wear

95 Pounds