Traditional Italian Sausage Stuffing
Servings
Cook Time
Traditional Italian Sausage Stuffing
Ingredients
-
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
Directions
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.
