All Natural Ground Italian Sausage Stuffing
All Natural Ground Italian Sausage Stuffing
A classic recipe filled with Johnsonville® Sausage for great texture and flavor!
Ingredients
-
1
package
(16 ounces) JOHNSONVILLE® All Natural Fresh Italian Mild, Sweet or Hot Ground Sausage or 1 package (19 ounces) JOHNSONVILLE® Fresh Italian Mild, Sweet or Hot Sausage Links, casings removed
-
1/4
cup
olive oil, separated
-
2
focaccia bread (12 ounces each), cut into 1-inch cubes
-
1
teaspoon
pepper
-
1
cup
shredded Parmesan cheese
-
1
small
green bell pepper, diced
-
1/2
cup
chopped oil-packed sun-dried tomatoes
-
1/2
cup
chopped pimiento-stuffed olives
-
1
can
(4.25 ounces) ripe olives, chopped
-
5
large
leaves fresh basil, chopped
-
2
cloves garlic, minced
-
2
eggs
-
1-1/2
cups chicken broth or white wine
-
1/4
cup
butter, cubed
REVIEWS
Directions
In a skillet, cook and crumble sausage in 1 tablespoon olive oil over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Set aside.
In a large bowl, combine bread cubes and remaining oil.
Sprinkle with pepper; toss to coat.
Transfer to a greased 10x15-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, sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic.
Combine eggs and broth or wine; pour over bread mixture and toss to coat.
Transfer to a buttered 9x13-inch baking dish.
Dot with butter. Uncovered, bake at 350˚F for 35-40 minutes or until hot.
