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Italian Sausage Stuffing

Prep time 25 mins
Cook time 1 hr, 10 mins
Yield 14
Italian sausage, Parmesan cheese and black olives make this an one-of-kind taste for any meal occasion.


  • 1 package (19 ounces) Johnsonville Italian Mild Sausage Links, casing removed OR 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
  • 1/2 cup butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 12 cups dry unseasoned cubed bread stuffing
  • 1/2 cup shredded Parmesan cheese
  • 1 can (2.25 ounces) sliced black olives, drained
  • 1 teaspoon dried basil
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 2 eggs, beaten

How to Make It

  1. In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside.  In the same skillet, melt butter and sauté celery, onion, green pepper and garlic until tender.  In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings.  Combine broth and eggs; add to bread mixture, stirring gently to mix.  Transfer to a buttered 3-quart baking dish.  Cover and bake at 325°F for 60 minutes.  Uncover and bake 10 minutes longer or until lightly browned.  Serve.