Lunch: Easy Sausage Stuffing

Sausage and sage flavor this buttery dressing that is moist on the inside and lightly crusted on top. Make it ahead to ease the cooking for Thanksgiving.

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)

Instructions

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.

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