Italian All Natural Ground Sausage Stuffing

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A classic recipe with great texture and flavor!

  • Servings: 12
  • Cook: 50 minutes

Italian All Natural Ground Sausage Stuffing

What you need

  • 1package
    (16 ounce) JOHNSONVILLE® Italian All Natural Ground Sausage or (19 ounces) JOHNSONVILLE® Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 1/4cup
    olive oil, separated
  • 2loaves
    focaccia bread (12 oz. each), cut into 1-in. cubes
  • 1teaspoon
    coarse ground pepper
  • 1cup
    Parmesan cheese, shredded
  • 1 small
    green pepper, diced
  • 1/2cup
    oil-packed sun-dried tomatoes, chopped
  • 1/2cup
    pimiento-stuffed olives, chopped
  • 1can
    (4.25 ounces) ripe olives, chopped
  • 5large
    leaves fresh basil, chopped
  • 2
    garlic cloves, minced
  • 2
    eggs
  • 1 1/2cups
    water or white wine
  • 1/4cup
    butter, cubed

Preparation

  • 1
    In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
  • 2
    In a large bowl, combine bread cubes and the remaining oil.
  • 3
    Sprinkle with pepper; toss to coat.
  • 4
    Transfer to a greased 15-in. x 10-in. baking pan.
  • 5
    Bake at 350˚F for 10 minutes or until crisp and a lightly browned, stirring once.
  • 6
    Remove pan to a wire rack to cool slightly.
  • 7
    In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic.
  • 8
    Combine eggs and water; pour over bread mixture and toss to coat.
  • 9
    Transfer to a buttered 13-in. x 9-in. baking dish.
  • 10
    Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.

Italian All Natural Ground Sausage Stuffing