Italian sausage stuffing


1 ¼ lb. bulk mild Italian sausage or links with casings removed
1 medium onion, chopped
2 c. celery, chopped
1 c. chopped red or green bell pepper
3 cloves garlic, minced
½ c. butter
12 c. unseasoned stuffing croutons
1 t. sage
1 T. fresh basil, minced or 1 t. dried
½ c. shredded Parmesan cheese
1 can (2 ¼ oz.) sliced ripe olives, drained
2 eggs, lightly beaten 6 c. chicken broth
Salt and pepper to taste

Brown sausage; break up into pieces; drain; set aside. In same skillet, cook onion, celery, bell pepper and garlic in butter until tender. In large bowl, combine sausage mixture, croutons, sage, basil, cheese and olives. Add eggs and broth; toss gently. Spoon into buttered baking dish. Cover with foil and bake in preheated 325* F. oven for one hour. Uncover and bake 10 minutes longer or until lightly browned.