Traditional Italian Sausage Stuffing

40 minutes

4.5 of 5 Average (6 reviews)

Everything’s better with stuffing! The flavors of Johnsonville Italian Sausages make a great starter to this excellent stuffing recipe. Add focaccia bread, olives, peppers, tomatoes, garlic, and basil to create a stuffing that’s bursting with flavor. Once this stuffing is ready, let your culinary dreams run wild!

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Lunch, Dinner, Thanksgiving, Italian Sausage

Ingredients Directions Reviews Print Recipe

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.