Traditional Italian Sausage Stuffing
Dad's favorite . My father found this recipe years ago when it first came out and has made it every Thanksgiving since. We lost it the first few times so we would be on the computer for hours looking for it. I finally saved it and send it to him every year. Our entire household loves it and it has became a traditional recipe at our home. I have yet to meet someone who doesn't love it. — Ciara
- 1 package (19 ounce) JOHNSONVILLE® Mild Italian Sausage (ground or 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.
- 1/4 cup olive oil, separated
- 2 loaves (12 ounces each) focaccia bread, cut into 1 inch cubes
- 1 teaspoon coarse ground pepper
- 1 cup Parmesan cheese, shredded
- 1 small green pepper, diced
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1/2 cup pimiento-stuffed olives, chopped
- 5 large leaves fresh basil, chopped
- 2 cloves garlic, minced
- 2 eggs
- 1-1/2 cups water or white wine
- 1/4 cup butter, cubed
- In a skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.
- In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
- Transfer to a greased 15 x 10 inch baking pan. Bake at 350˚F for 10 minutes or until crisp and a lightly browned, stirring once.
- Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
- Transfer to a buttered 13 x 9 inch baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35 to 40 minutes or until hot.