Traditional Johnsonville Italian Sausage Stuffing

By KennyB07

Ingredients

• 1 pkg.(19 oz.) Johnsonville® Mild Italian Sausage (ground or decased links)
• 1/4 cup olive oil, separated
• 2 loaves(12 oz. each) focaccia bread, cut into 1-in. cubes
• 1 tsp. 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
• 5 large leaves fresh basil, chopped
• 2 cloves garlic, minced
• 2 eggs
• 1-1/2 cups water or white wine
• 1/4 cup butter, cubed

Preparation

Step 1

In a skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.
In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350˚F for 10 minutes or until crisp and a lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
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-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.