Sausage and Mushroom Stuffing

1 ¾ cups Swanson® Chicken Broth

Generous dash ground black pepper

1 stalk celery, coarsely chopped

1 small onion, coarsely chopped

3 ounces mushrooms, sliced

4 cups Pepperidge Farm® Herb Seasoned Stuffing

½ pound bulk sausage, cooked and crumbled

Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender.

Add the stuffing and sausage to the saucepan and mix lightly.