Recipe by The Kitchen at Johnsonville Sausage
"Italian Sausage, Parmesan cheese and black olives makes this a one-of-a-kind taste for any meal occasion."
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1 (19.76 ounce) package
Johnsonville Mild Italian Sausage Links, casings removed*
chopped green pepper
dry unseasoned cubed bread stuffing
shredded Parmesan cheese
1 (2.25 ounce) can
sliced black olives, drained
minced fresh basil
This recipe is a little "out of the box" as far as the typical stuffing recipe, but I was more than pleased how well all of the flavors work together. I did use green olives instead of black as that's what I prefer.
My husband says that the peppers and olives give it almost a supreme pizza taste. In our opinion it makes WAY more than 14 servings. Also we didn't have fresh herbs so I used dry herbs and halved the amounts called for. It went great with our Easter lunch. YUM!!
Okay, I was as skeptical as you are when I read that there were olives in this stuffing, but it was fantastic. If stuffing and supreme pizza got married and had a kid, that's what this recipe would be. I got rave reviews at the party I went to with it.
This is my new sausage for any stuffing I make! I omitted the black olives and doubled the sage and it was delicious! Made some stuffed in a turkey and the rest in a casserole dish. Both turned out moist and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville(R) Italian Sausage Stuffing
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 237
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