Rating: 4.07 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Italian Sausage, Parmesan cheese and black olives makes this a one-of-a-kind taste for any meal occasion.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In 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 saute celery, onion, green pepper and garlic until tender.

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  • 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 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.

Tips

* You can use a 16-ounce package of Johnsonville(R) Italian All Natural Mild Ground Sausage in place of the 19-ounce package of sausage links.

Nutrition Facts

898 calories; protein 28.2g; carbohydrates 134g; fat 26.3g; cholesterol 77.4mg; sodium 3670.8mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/23/2011
This recipe is a little "out of the box" as far as the typical stuffing recipe but I was more than pleased how well all of the flavors work together. I did use green olives instead of black as that's what I prefer. Read More
(20)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/23/2011
This recipe is a little "out of the box" as far as the typical stuffing recipe but I was more than pleased how well all of the flavors work together. I did use green olives instead of black as that's what I prefer. Read More
(20)
Rating: 5 stars
01/21/2015
Okay I was as skeptical as you are when I read that there were olives in this stuffing but it was fantastic. If stuffing and supreme pizza got married and had a kid that's what this recipe would be. I got rave reviews at the party I went to with it. Read More
(3)
Rating: 5 stars
03/31/2013
My husband says that the peppers and olives give it almost a supreme pizza taste. In our opinion it makes WAY more than 14 servings. Also we didn't have fresh herbs so I used dry herbs and halved the amounts called for. It went great with our Easter lunch. YUM!! Read More
(3)
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Rating: 5 stars
03/28/2013
This is my new sausage for any stuffing I make! I omitted the black olives and doubled the sage and it was delicious! Made some stuffed in a turkey and the rest in a casserole dish. Both turned out moist and tasty! Read More
(2)
Rating: 4 stars
11/15/2018
It was very tasty and substantial. I had some trouble trying to reduce the recipe for 2-3 people. Smaller portions would be helpful. Read More
Rating: 5 stars
11/20/2018
This recipe is very similar to my mother s which was given to her by an Italian neighbor in the early 1950 s! We use both black and green olives and also use chopped carrot green apple and unsalted butter to offset the saltiness of the olives. We have received many compliments for this stuffing as it is unique in flavor with some Italian ingredients. Read More
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Rating: 5 stars
11/24/2018
this was a GREAT receipe. My family loved it. Read More