Ingredients
-
1/2
-
1/4
-
1
-
1/2
-
1/4
-
2
-
6
-
1/4
-
1/2
-
2
-
1
-
-
-
-
Directions
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 , 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 , 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 🙂
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Steps
|
1
Done
|
Preheat Oven to 325f. |
|
2
Done
|
Butter a 2 Quart Baking Dish. |
|
3
Done
|
in a Large Skillet, Cook Sausage Over Medium Heat Until No Longer Pink; Drain & Remove from Skillet. Set Aside. |
|
4
Done
|
Pour Any Grease from Skillet & Melt Butter. |
|
5
Done
|
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
Done
|
in a Large Bowl, Combine the Stuffing, Sausage, Celery Mixture, Cheese & Pepper. Add Broth and Egg and Toss to Combine. |
|
7
Done
|
Spoon Into Prepared Dish, Cover and Bake For 35 Minutes. |
|
8
Done
|
Uncover and Bake an Additional 10-15 Minutes or Until Lightly Browned. |
