Reviewed: Mar. 31, 2013

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!!

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Reviewer:

shasty

Cooking Level: Intermediate

Home Town: Seneca, Missouri, USA

Living In: Olathe, Kansas, USA

Reviewed: Mar. 28, 2013

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!

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Reviewer:

Lizzie

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 23, 2011

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.

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