Sausage Stuffing

From Johnsonville Kitchens..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. Johnsonville Mild Italian Sausage (ground or de-cased links)

  • 12

    Slices frozen garlic toast

  • 1/2

    C. butter

  • 2

    med. onions, chopped

  • 2

    Cups celery, chopped

  • 3

    Cups green pepper, chopped

  • 1

    tsp rubbed sage

  • 2

    eggs, lightly beaten

  • 2

    Cups chicken broth

  • salt and pepper to taste

Directions

Bake garlic toast in a 425 degree oven for 10 minutes; cool and cut into 1- 1/2" pieces. Transfer pieces to a bowl, lower oven to 325 degrees. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet; set aside. In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mixture, garlic toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165 degrees when done.

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