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Thanksgiving, Stuffing
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Italian Sausage Stuffing

5 (9 reviews)
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Latest Review

This is our new 'traditional' stuffing. I made this stuffing a few years ago and tested it out on family---they loved it and insisted I make this every year. I have and it always gets great reviews from friends and family. — Dorothy

Servings
14 servings
Cook Time
1hour10minutes

Ingredients

  • 1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed or 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
  • 1/2 cup butter
  • 2 cups chopped celery
  • 1 medium onion, chopped
  • 1/2 cup green pepper, chopped
  • 3 medium garlic cloves, minced
  • 12 cups unseasoned bread stuffing, cubed
  • 1/2 cup Parmesan cheese, shredded
  • 1 can (2.25 oz.) black olives, sliced & drained
  • 1 Tbsp. fresh basil or 1 teaspoon dried basil, minced
  • 1 tsp. rubbed sage
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 cups chicken broth
  • 2 medium eggs, lightly beaten

Directions

  1. In large skillet, cook sausage over medium heat until no longer pink; drain.
  2. Remove from skillet; set aside. In the same skillet, melt butter.
  3. Add the celery, onion, green pepper and garlic; sauté until tender.
  4. In a very large bowl, combine the cubed stuffing, sausage, celery mixture, cheese, olives and seasonings.
  5. Add broth and eggs; toss to combine.
  6. Spoon into a buttered 3-qt. baking dish. Cover and bake at 325°F for 1 hour.
  7. Uncover; bake 10 minutes longer or until lightly browned and a meat thermometer reads 160°F.

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Reviews of the Recipe

I LOVE THIS RECIPE

This recipe is just like the Italian stuffing my mom used to always make. I cut white bread and wheat bread into cubes (12 cups worth, as it says) and like a few other reviewers, omit the bell peppers. I'm so happy I can finally have the stuffing we had every Thanksgiving and Christmas when I was growing up. Thank you for posting!!!

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Sage Sausage Stuffing

This is the best dressing / stuffing I have made. I made just a few changes. I used sage sausage, left out the olives and green bell pepper and added a little more chicken broth. Although I have been making sausage stuffing for many years, it just was not over the top good. This one is!! It was moist but held together, was delicious and a hit with the family. I baked it in the casserole dish recommended and did not stuff the turkey this year, which will now be the norm.

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Best stuffing ever

I tried this stuffing for the first time Thanksgiving 2014. I have always used Stove Top stuffing just because I never made homemade stuffing before. Well, I can tell you this one is a keeper. The family loved it and said I am to make this every year. I did make some changes though. I did not use the olives or green peppers, and the only other change was I used Parmesan grated cheese instead of the shredded (that's only because I read the recipe wrong). Everything else I did to the recipe. This was the best stuffing ever.

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