Skillet Sausage Stuffing
1 pound bulk pork sausage
1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix
In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer; drain. Stir in broth and sage.
Bring to a boil. Stir in stuffing mix.
Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.