Recipe for Sausage and Apple Stuffing

I come from a family with two parents who worked two or more jobs at all times. Therefore, there wasn't a lot of cooking going on, and especially not a lot of recipes. But bless my mom and my aunts: they always made sure we had a tasty and delicious Thanksgiving meal, even if all the recipes came straight from the food labels! So I thought I would pass on the tradition...here is a really neat looking recipe I found on the HEB website. I will be trying this one next week when I cook my very first Thanksgiving Dinner on my own!

Swanson Sausage & Apple Stuffing

Ingredients:
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsley chopped
1/2 red apple chopped
1/2 green apple chopped
1/2 lb. bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

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

2. Add sausage and stuffing and stir lightly to coat.

For an interesting twist: Omit apples. Add 1/2 tsp. chili powder. Use 1/2 lb. smoked chorizo sausage, casing removed, and cut into 1/2" pieces for the pork sausage.