The Bon Vivant Gourmet

1 3/4 cups chicken broth
generous dash of ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb pork sausage, cooked and crumbled
2 cups herb seasoned stuffing cubes
2 cups corn bread stuffing

Heat broth, black pepper, celery, onion and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.

Add sausage and stuffing and stir lightly to coat.

Makes 5 cups.

Labels: side dishes