Italian Sausage Stuffing Casserole

Submitted by SusieQusie

"From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1⁄2 lb mild italian ground sausage
• 1⁄4 cup butter
• 1 cup chopped celery
• 1⁄2 medium onion, chopped
• 1⁄4 cup green bell pepper, chopped
• 2 garlic cloves, minced
• 6 cups herb seasoned bread stuffing mix (cube type)
• 1⁄4 cup parmesan cheese
• 1⁄2 teaspoon black pepper
• 2 cups chicken broth
• 1 egg, lightly beaten

directions

1. Preheat oven to 325ºF.
2. Butter a 2 quart baking dish.
3. In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
4. Pour any grease from skillet & melt butter.
5. Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
6. In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
7. Spoon into prepared dish, cover and bake for 35 minutes.
8. Uncover and bake an additional 10-15 minutes or until lightly browned.

Reviews

[Diane in Burbank, CA]

This was good. Made as directed and did add the chopped olives. Next time, I would add a little more sausage and less stuffing (and maybe make my own) - that was a little too bread'y over-whelming, for our tastes. I like the idea below of topping it with some mozz cheese and olives, too.

 

[Lori Mama]

Very nice weekday meal. I don't buy the boxed stuffing mixes because of the salt and preservatives, so made my own, adding in the dried herbs required, to get the flavor. One change I will make next time is, to raise the oven temp. to 350 degrees. Maybe it's because of the boxed stuffing that 325 works, but I felt the end result was a tad bit too soft. Still a tasty recipe. :)

 

[VickyJ]

I made this Sunday night for dinner. It was wonderful and very tasty! In place of the green pepper, I had to use diced red bell pepper. I noticed by the recipe that you black olives could be used. For a topping, I used the black olives and mozz. cheese....baked for the last ten minutes. I served this with peas and tossed salad.

 

[puppitypup]

We did like this, but even using low-sodium chicken broth it was too salty for us. I would try this again using pinched up old bread and cornbread rather than the Stove Top stuffing mix. Thanks Susie