Italian All Natural Ground Sausage Stuffing

Name: Italian All Natural Ground Sausage Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams loaves focaccia bread each), cut into 1-inch cubes; 59 milliliters butter; 2 eggs; 5 large leaves fresh basil, chopped; 2 cloves garlic, minced; 1 small green pepper, diced; 1 teaspoon coarse ground pepper; 118 milliliters oil-packed sun-dried tomatoes, chopped; 59 milliliters olive oil, separated; 237 milliliters Parmesan cheese, shredded; 118 milliliters pimiento-stuffed olives, chopped; 454 grams package Johnsonville® Mild Italian Sausage (ground or de-cased links); 355 milliliters water

Italian All Natural Ground Sausage Stuffing might be just the side dish you are searching for. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 1218 calories, 48g of protein, and 74g of fat. This recipe is typical of Mediterranean cuisine. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of loaves focaccia bread, parmesan cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.

Ingredients you will need

Olive Oil

Sausage

Equipment you will use

Frying Pan

In a large bowl, combine bread cubes and the remaining oil.

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Bread Cubes

Cooking Oil

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Bowl

Sprinkle with pepper; toss to coat.

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Pepper

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

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Baking Pan

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

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Oven

Remove pan to a wire rack to cool slightly.

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Wire Rack

Frying Pan

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

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Sun Dried Tomatoes

Parmesan

Green Pepper

Bread Cubes

Sausage

Garlic

Basil

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Bowl

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

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Bread

Water

Egg

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

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Butter

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Baking Pan

Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.

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Oven

Equipment

Ingredients

Servings:

680grams

loaves focaccia bread each), cut into 1-inch cubes 59milliliters

butter 2

eggs 5large leaves

fresh basil, chopped 2cloves

garlic, minced 1small

green pepper, diced 1teaspoon

coarse ground pepper 118milliliters

oil-packed sun-dried tomatoes, chopped 59milliliters

olive oil, separated 237milliliters

Parmesan cheese, shredded 118milliliters

pimiento-stuffed olives, chopped 454grams

package Johnsonville® Mild Italian Sausage (ground or de-cased links)355milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.