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| All Natural Ground Italian Sausage Stuffing |
"Over-the-top Italian Sausage Stuffing with focaccia bread, sun-dried tomatoes, and olives."
Ingredients :
- 1 (16 ounce) package Johnsonville® Italian All Natural Ground Sausage
- 1/4 cup olive oil, divided
- 2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes
- 1 teaspoon coarsely ground black pepper
- 1 cup shredded Parmesan cheese
- 1 small green bell pepper, diced
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1 (4.25 ounce) can ripe olives, chopped
- 1/2 cup chopped pimento-stuffed olives
- 5 large basil leaves, chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 1/2 cups water or white wine
- 1/4 cup butter, cubed
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 1H20M |
|---|
- Preheat oven to 350 degrees F.
- In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.
- In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.
- Transfer to a greased 10x15-inch baking pan.
- Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.
- Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.
- Whisk eggs and water in a bowl; pour over bread mixture and toss to coat.
- Transfer to a buttered 9x13-inch baking dish.
- Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.
Notes :
- Substitute one 19-ounce package Johnsville® Italian Sausage Links for the ground sausage if desired. To remove casings: Cut sausage link end-to-end, about 3/4 of the way through. Flip sausage link over, grasp casing, and pull off.
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