-
-
My review
Johnsonville® Italian Sausage Stuffing
Johnsonville Sausage
"Italian Sausage, Parmesan cheese and black olives makes this a one-of-a-kind taste for any meal occasion."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 898 calsOriginal recipe yields 14 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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.
Footnotes
- * You can use a 16-ounce package of Johnsonville® Italian All Natural Mild Ground Sausage in place of the 19-ounce package of sausage links.
Nutrition Facts
Per Serving: 898 calories; 26.3 g fat; 134 g carbohydrates; 28.2 g protein; 77 mg cholesterol; 3671 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
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 ...
3/31/2013
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 hal...
1/21/2015
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 wo...
3/28/2013
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 ...