Prep 30m Cook 50m Additional - Ready In 1h 20m
Servings 10 servings Calories 498.3

Over-the-top Italian Sausage Stuffing with focaccia bread, sun-dried tomatoes, and olives.

Recipe Ingredients

  • 1 (16 ounce) package Johnsonville® Italian All Natural Ground Sausage
  • ¼ 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
  • ½ cup chopped oil-packed sun-dried tomatoes
  • 1 (4.25 ounce) can ripe olives, chopped
  • ½ cup chopped pimento-stuffed olives
  • 5 large basil leaves, chopped
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 ½ cups water or white wine
  • ¼ cup butter, cubed

Cooking Directions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.
  3. 3 In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.
  4. 4 Transfer to a greased 10x15-inch baking pan.
  5. 5 Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.
  6. 6 Remove pan to a wire rack to cool slightly.
  7. 7 In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.
  8. 8 Whisk eggs and water in a bowl; pour over bread mixture and toss to coat.
  9. 9 Transfer to a buttered 9x13-inch baking dish.
  10. 10 Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.

Nutrition Facts

  • Calories 498.3
  • Carbohydrate 38.2 g
  • Cholesterol 87.6 mg
  • Fat 29.4 g
  • Fiber 2.9 g
  • Protein 19.1 g
  • Saturated Fat 10 g
  • Sodium 1320.6 mg
  • Sugar 0.9 g

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Chef's Notes

Substitute one 19-ounce package Johnsville(R) 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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