ITALIAN SAUSAGE STUFFING


1 pkg. Johnsonville Italian Mild Sausage links, casing removed or 1 (16-oz.) ground
½ cup butter
1 medium onion, chopped
3 medium garlic cloves, minced
12 cups unseasoned bread stuffing cubes
½ cup Parmesan cheese, shredded
1 can (2.25-oz.) black olives, sliced & drained
1 Tbsp. fresh basi8l or 1 tsp. dried basil, minced
1 tsp. rubbed sage
½ tsp. salt
¼ tsp. pepper
4 cups chicken broth
2 eggs


In a 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-quart baking dish. Cover and bake at 325 degrees for 1 hour.


Yield: 14 servings.