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Italian All Natural Ground Sausage Stuffing

Prep time 10 mins
Cook time 50 mins

Serves 12


  • 1 package (16 ounce) JOHNSONVILLE® Italian All Natural Ground Sausage or (19 ounces) JOHNSONVILLE® Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and p
  • 1/4 cup olive oil, separated
  • 2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
  • 1 teaspoon coarse ground pepper
  • 1 cup Parmesan cheese, shredded
  • 1 small green pepper, diced
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1/2 cup pimiento-stuffed olives, chopped
  • 1 can (4.25 ounces) ripe olives, chopped
  • 5 large leaves fresh basil, chopped
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 1/2 cups water or white wine
  • 1/4 cup butter, cubed

How to Make It

  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.

  3. Sprinkle with pepper; toss to coat.

  4. Transfer to a greased 15-in. x 10-in. baking pan.

  5. Bake at 350˚F for 10 minutes or until crisp and a lightly browned, stirring once.

  6. Remove pan to a wire rack to cool slightly.

  7. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic.

  8. Combine eggs and water; pour over bread mixture and toss to coat.

  9. Transfer to a buttered 13-in. x 9-in. baking dish.

  10. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.