HEAT the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
ADD the stuffing and mix lightly.
Cranberry & Pecan Stuffing:
STIR 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture.
Sausage & Mushroom Stuffing:
ADD 1 cup sliced mushrooms to the vegetables during cooking. Stir 1/2 pound cooked and crumbled pork sausage into the stuffing mixture.
Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert serve key lime pie.