Italian Sausage Stuffing
Photo: Johnsonville Sausage
Focaccia and sausage create a chunky stuffing that's moist and full of flavor. The sun-dried tomatoes and olives pack an extra punch.
ingredients: Add all to shopping list
1 package Johnsonville Mild Italian Sausage (ground or de-cased links)
¼ cup olive oil, separated
2 (12-oz) loaves focaccia bread, cut into 1-inch cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1½ cups water or white wine
¼ cup butter, cubed
¼ cup olive oil, separated
2 (12-oz) loaves focaccia bread, cut into 1-inch cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
½ cup oil-packed sun-dried tomatoes, chopped
½ cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1½ cups water or white wine
¼ cup butter, cubed
directions:
1. In a skillet, cook and crumble sausage in 1 Tbsp olive oil until no longer pink; set aside.
2. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-by-10-inch baking pan. Bake at 350°F for 10 minutes or until crisp and lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
3. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-by-9-inch baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.
KITCHEN COUNTER:
Serves 6.
