Ingredients
1/2
cup butter
3
stalks celery, chopped
1
large onion, chopped
1/2
lb bulk pork sausage
1
teaspoon dried sage leaves or 1 tablespoon chopped fresh sage leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
lb loaf French bread, cut into 3/4-inch cubes (about 13 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
Preparation
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring occasionally, until vegetables are tender. Remove vegetables to extra-large bowl.
Add sausage to same skillet. Cook until no longer pink; drain. Add sausage, sage, salt and pepper to bowl; mix well.
Stir in bread cubes. Drizzle chicken broth over bread cubes; toss to combine. (Add up to 1/2 cup more broth if moister stuffing is desired.) Spoon into baking dish.
Cover with foil. Bake 30 minutes; uncover, and bake 10 to 15 minutes or until light golden brown and heated through.
