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
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.
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