Ingredients
14 ounces Cubed herb stuffing
24 ounces Bulk breakfast sausage
1 Yellow onion
2 cups Celery including tops
1/4 cups Italian parsley
2 cans Pitted black olives
2 cups Chicken broth
1/2 cube Butter
2 tablespoons Olive oil
Preparation
Add the oil the to a large sauce pan on high heat until smoking
Brown the sausage until no longer pink, then remove, drain, and set aside
Add the vegetables to the pan and saute slowly until browned.
Add the parsley and cook for another 2 minutes
Stir the vegetables, sausage, olives, and cubed stuffing together in a large baking dish.
Stir in the chicken broth
Melt the butter and drizzle over the top.
Bake uncovered at 350° for 1/2 hour.
