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Italian All Natural Ground Italian Sausage Stuffing

6 Ratings
Print Print Recipe | Full | 4x6 | 3x5
Serves: 12 Prep time: 20 minutes
Source: Cook time: 55 minutes

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All you need:

  • 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
  • 1/4 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
  • 1/2 c. oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 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 1/2 c. water or white wine
  • 1/4 c. butter, cut into cubes

All you do:

  1. In a skillet, crumble and cook sausage with 1 tablespoon of olive oil until no longer pink and lightly browned; set aside.
  2. 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.
  3. Bake at 350 degrees for 10 minutes or until lightly browned, stirring once. Cool slightly.
  4. 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.
  5. 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 per serving:

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