- 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
- 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.
- 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.
- 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.