Italian Sausage Stuffing - cooking recipe

Ingredients

1 (19 ounce) package Johnsonville(R) Italian Mild Sausage Links, casings removed
1/2 cup butter
2 cups chopped celery
1 medium onion, chopped
1/2 cup chopped green bell pepper
3 medium garlic cloves, minced
12 cups unseasoned cubed bread stuffing
1/2 cup shredded Parmesan cheese
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon minced fresh basil
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
2 medium eggs, lightly beaten

Preparation

Preheat oven to 325 degrees F.
In large skillet, cook sausage over medium heat until no longer pink; drain.
Remove sausage from skillet; set aside. In the same skillet, melt butter.
Add the celery, onion, green pepper, and garlic; saute until tender, about 5 minutes
In a very large bowl, combine the sausage, celery mixture, cubed stuffing, cheese, olives, and seasonings.
Add chicken broth and eggs; toss to combine.
Spoon into a buttered 3-qt baking dish. Cover and bake for 1 hour.
Uncover; bake 10 minutes longer or until lightly browned and a meat thermometer inserted into the center reads 160 degrees F.