Johnsonville® Italian Sausage Stuffing

• 1 (19.76 ounce) package Johnsonville Mild Italian Sausage Links, casings removed*
• 1/2 cup butter
• 2 cups chopped celery
• 1 cup chopped onions
• 1/2 cup chopped green pepper
• 3 cloves garlic, minced
• 12 cups dry unseasoned cubed bread stuffing
• 1/2 cup shredded Parmesan cheese
• 1 (2.25 ounce) can sliced black olives, drained
• 1 teaspoon dried basil
• 1 tablespoon minced fresh basil
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 2 eggs, beaten

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

italian sausage, butter, celery, onions, green pepper, garlic, bread stuffing, parmesan cheese, black olives, basil, fresh basil, sage, salt, pepper, chicken broth, eggs

Taken from www.allrecipes.com/recipe/218845/johnsonville-italian-sausage-stuffing/ (may not work)