Italian Sausage Stuffing Casserole

SusieQusie's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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

[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