In a non-stick skillet, cook sausage over medium heat until lightly browned.
Add prepared beans to skillet; remove from heat. In a small bowl, combine soup and sour cream.
Pour over sausage mixture and stir gently.
In a bowl, combine stuffing mix and butter. In a greased 2-1/2 quart baking dish, spoon one-half of stuffing mixture; cover with sausage mixture. Top with remaining stuffing mixture.
Drizzle with chicken stock.
Bake, covered, at 350 degrees F for 25 to 30 minutes or until heated through.
