Ingredients:
1 light package Johnsonville Italian Sausage Links
1/2 cup butter
2 cups celery
1 cup onion
1/2 cup green pepper
3 cloves of garlic
12 cups cubed unseasoned dry bread
1/2 cup shredded cheese
1 sliced black olives
1 teaspoon basil
1 tablespoon fresh basil
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
2 eggs
How to Make It:
In a large skillet, cook sausage over medium heat. Drain and set aside. In the same pan, butter and saute onions, celery, green pepper and garlic until tender melt.
In a large bowl, combine the bread, sausage, vegetables, cheese, olives and spices stuffing. Combine the broth and eggs. Add to bread mixture.
Transfer to a 3-liter baking dish with butter. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes.
1 light package Johnsonville Italian Sausage Links
1/2 cup butter
2 cups celery
1 cup onion
1/2 cup green pepper
3 cloves of garlic
12 cups cubed unseasoned dry bread
1/2 cup shredded cheese
1 sliced black olives
1 teaspoon basil
1 tablespoon fresh basil
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
2 eggs
How to Make It:
In a large skillet, cook sausage over medium heat. Drain and set aside. In the same pan, butter and saute onions, celery, green pepper and garlic until tender melt.
In a large bowl, combine the bread, sausage, vegetables, cheese, olives and spices stuffing. Combine the broth and eggs. Add to bread mixture.
Transfer to a 3-liter baking dish with butter. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes.