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1
Butter a 13 x 9-inch casserole dish.
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2
For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
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3
Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
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4
Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
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5
Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
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6
After 10 minutes toss again with a fork.
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7
Layer half of the stuffing mix into the bottom of the buttered baking dish.
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8
Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
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9
In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
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10
Sprinkle/top with remaining half of the stuffing mixture.
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11
Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
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12
Bake uncovered for about 1 hour or until the middle is set.
