Recipe courtesy of Johnsonville Sausages

Italian Sausage Stuffing

Italian sausage, Parmesan cheese and black olives make this an one-of-kind taste for any meal occasion.
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  • Total: 1 hr 35 min
  • Prep: 25 min
  • Cook: 1 hr 10 min
  • Yield: 14 Servings
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1 package (19 ounces) Johnsonville Italian Mild Sausage Links, casing removed or

1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage

½ cup butter

2 cups chopped celery

1 cup chopped onion

3 garlic cloves, minced

12 cups dry unseasoned cubed bread stuffing

½ cup shredded Parmesan cheese

1 can (2.25 ounces) sliced black olives, drained

1 teaspoon dried basil

1 teaspoon rubbed sage

½ teaspoon salt

¼ teaspoon pepper

4 cups chicken broth

2 eggs, beaten

½ cup chopped green bell pepper


  1. 1. In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. 2. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender. 3. In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. 4. Combine broth and eggs; add to bread mixture, stirring gently to mix. 5. Transfer to a buttered 3-quart baking dish. 6. Cover and bake at 325°F for 60 minutes. 7. Uncover and bake 10 minutes longer or until lightly browned. 8. Serve.