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1
Add the chopped celery and onion to a bowl and set aside.
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2
Heat a skillet on medium heat. Add small to medium sized pieces of the sausage to the skillet. Cook the sausage until browned. You may need to turn the heat down just a tad so the sausage doesn't get too brown before it's done cooking.
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3
After the sausage is done cooking, remove it from the pan and set it onto a paper towel to drain off any excess grease.
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4
There shouldn't be much grease remaining in the pan - so you can just leave it there. Add the olive oil to the pan as well.
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5
Then add the celery and onions to the pan. Add a couple dashes of pepper. Saute the celery and onions until they start to turn translucent (about 8 minutes).
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6
When the celery and onions are done, turn off the heat and put the sausage back in the skillet and stir all of the ingredients together.
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7
This is the point where you can stop if you're making the dish ahead of time. Just add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you're ready to make the stuffing.
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8
About 15 minutes before you're ready to serve the stuffing, add 1 cup of the broth to a pan (reserving 1/2 cup). Then add the butter to the pan.
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9
Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture.
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10
Then add the stuffing mix. Stir all of the ingredients together.
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11
Turn off the heat and cover the pan. Let it sit with the lid on for about 8 minutes.
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12
After about 8 minutes check the consistency of the stuffing and if it's not moist enough for your liking, add some or all of the remaining 1/2 cup broth.
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13
Serve warm.
