Holiday Recipe

Italian Sausage Stuffing

1 hrs 10 mins
Portions: 14 Servings

Johnsonville Italian Sausage, Parmesan cheese, peppers, olives and fresh herbs make this a one-of-a-kind taste for any meal occasion.

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Made by the Sausage Chefs



  • 1 package (19 ounces) JOHNSONVILLE Mild Italian Sausage, casings removed or 1 package (16 ounces) JOHNSONVILLE Mild Italian Ground Sausage
  • 1/2 cup butter
  • 2 cups chopped celery
  • 1 medium onion, chopped
  • 1 can (2.25 ounces) sliced black olives
  • 1/2 cup red bell pepper, chopped
  • 3 cloves garlic, minced
  • 12 cups unseasoned bread stuffing, cubed
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon fresh basil, minced or 1 teaspoon dried basil
  • 1 teaspoon fresh chopped sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chicken broth
  • 2 eggs, lightly beaten

Cooking Instructions

  1. In large skillet, cook and crumble sausage over medium heat until sausage is browned and internal temperature is 160°F; about 10 minutes. Drain if desired.
  2. Remove from skillet; set aside. In the same skillet, melt butter.
  3. Add the celery, onions, peppers, olives and garlic; cook and stir over medium heat until tender.
  4. In a very large bowl, combine the cubed stuffing, sausage, celery mixture, cheese and seasonings.
  5. Add broth and eggs; toss to combine.
  6. Spoon into a buttered 3-quart baking dish. Cover and bake at 325°F for 1 hour.
  7. Uncover; bake 10 minutes longer or until lightly browned and 160°F.