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All Natural Ground Italian Sausage Stuffing

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From the Kitchen at Johnsonville Sausage

"Over-the-top Italian Sausage Stuffing with focaccia bread, sun-dried tomatoes, and olives."
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1 h 20 m servings 498 cals
Original recipe yields 10 servings

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  • Prep

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  1. Preheat oven to 350 degrees F.
  2. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.
  3. In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.
  4. Transfer to a greased 10x15-inch baking pan.
  5. Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.
  6. Remove pan to a wire rack to cool slightly.
  7. In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.
  8. Whisk eggs and water in a bowl; pour over bread mixture and toss to coat.
  9. Transfer to a buttered 9x13-inch baking dish.
  10. Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.


  • Cook's Notes:
  • Substitute one 19-ounce package Johnsville® Italian Sausage Links for the ground sausage if desired. To remove casings: Cut sausage link end-to-end, about 3/4 of the way through. Flip sausage link over, grasp casing, and pull off.

Nutrition Facts

Per Serving: 498 calories; 29.4 g fat; 38.2 g carbohydrates; 19.1 g protein; 88 mg cholesterol; 1321 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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