Italian Sausage Stuffing
Ingredients:
1 pkg (19 oz.)
Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.)
Johnsonville® Italian All Natural Mild Ground Sausage
1/2 cup butter
2 cups chopped celery
1 medium onion chopped
1/2 cup chopped green pepper
3 mediums cloves of garlic,
minced
12 cups unseasoned bread
stuffing, cubed
1/2 cup shredded Parmesan
cheese
1 can (2.25 oz) black
olives, sliced and drained
1 tbspn fresh basil or 1
tspn dried basil, minced
1 tspn rubbed sage
1/2 tspn salt
1/4 tspn pepper
4 cups chicken broth
2 medium eggs, lightly
beaten
Directions:
In large
skillet, cook sausage over medium heat until no longer pink; drain.
Remove from
skillet; set aside. In the same skillet, melt butter.
Add the celery, onion, green pepper and garlic;
sauté until tender.
In a very large bowl, combine the cubed stuffing,
sausage, celery mixture, cheese, olives and seasonings.
Add broth and eggs; toss to combine.
Spoon into a buttered 3-qt. baking dish. Cover
and bake at 325°F for 1 hour.
Uncover; bake 10 minutes longer or until lightly
browned and a meat thermometer reads 160°F.
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