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Sausage Stuffing


From Johnsonville Kitchens..

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  • 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


Adapted from


Step 1

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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