Italian All Natural Ground Italian Sausage Stuffing


Side Dish
Italian All Natural Ground Italian Sausage Stuffing

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Stuffing pictured in a bowl with bread cubes,, sausage, and diced peppers

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    You can also divide this stuffing and bake it in muffin tins for individual portions. Mmm... stuffin muffins...

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    Servings and Ingredients

    Serves 12
    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


      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, 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.
      3. Bake at 350 degrees for 10 minutes or until lightly browned, stirring once. Cool slightly.
      4. 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.
      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


      Amounts Per Serving

      Daily Values

      Vitamin A 8%
      Vitamin C 15%
      Iron 10%
      Calcium 15%

      Recipe Source:

      the Kitchen at Johnsonville Sausage