Recipe
Side Dish
Italian All Natural Ground Italian Sausage Stuffing
Primary Media
Description
You can also divide this stuffing and bake it in muffin tins for individual portions. Mmm... stuffin muffins...
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
1 (16 oz) pkg Johnsonville (mild or sweet) Italian All Natural Ground Sausage or 1 (19 oz) pkg Johnsonville (mild or sweet) Italian Sausage Links, casings removed | ||
¼ c. olive oil, divided | ||
2 (12 oz each) loaves focaccia bread, cut into 1-inch cubes | ||
1 tsp. coarse ground pepper | ||
1 c. shredded Parmesan cheese | ||
1 small green pepper, diced | ||
½ c. oil-packed sun-dried tomatoes, drained and chopped | ||
½ c. chopped pimiento-stuffed olives | ||
1 (4.25 oz) can chopped ripe olives | ||
5 fresh basil leaves, chopped | ||
2 garlic cloves, minced | ||
2 eggs | ||
1 ½ c. water or white wine | ||
¼ c. butter, cut into cubes |
Things To Grab
Directions
- In a skillet, crumble and cook sausage with 1 tablespoon of olive oil until no longer pink and lightly browned; set aside.
- In a large bowl, mix bread cubes, sausage, cheese, green pepper, sun-dried tomatoes, olives, basil and garlic. In a small bowl, whisk eggs with water or wine. Pour over bread mixture; mix lightly.
- Bake at 350 degrees for 10 minutes or until lightly browned, stirring once. Cool slightly.
- In a large bowl, combine bread cubes, black pepper and remaining olive oil; toss to coat. Arrange bread cubes in a single layer on an ungreased 15-by-10-by-1-inch baking pan.
- Spoon mixture into a buttered 2-1/2- to 3-quart baking dish. Dot with butter and bake uncovered at 350 degrees for 35 to 40 minutes or until lightly browned.
Nutrition facts
Servings
Amounts Per Serving
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
the Kitchen at Johnsonville Sausage