Italian Sausage Stuffing Casserole

"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."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
photo by puppitypup photo by puppitypup
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 325ºF.
  • Butter a 2 quart baking dish.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
  • Pour any grease from skillet & melt butter.
  • 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.
  • In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
  • Spoon into prepared dish, cover and bake for 35 minutes.
  • Uncover and bake an additional 10-15 minutes or until lightly browned.

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Reviews

  1. 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.
     
  2. 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. :)
     
  3. 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.
     
  4. 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
     
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RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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