Traditional Italian Sausage Stuffing

Name: Traditional Italian Sausage Stuffing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams loaves focaccia bread each), cut into 1-in. cubes; 57 grams butter, cubed; 2 eggs; 5 large leaves fresh basil, chopped; 5 large leaves fresh basil, chopped; 2 garlic cloves, minced; 1 small green pepper, diced; 1 teaspoon coarse ground pepper; 55 grams oil-packed sun-dried tomatoes, chopped; 54 milliliters olive oil, separated; 100 grams Parmesan cheese, shredded; 68 milliliters pimiento-stuffed olives, chopped; 1 package Johnsonville® Mild Italian Sausage (ground or links with casings removed); 360 milliliters water or white wine

Traditional Italian Sausage Stuffing is a Mediterranean recipe that serves 8. One portion of this dish contains about 16g of protein, 22g of fat, and a total of 479 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as an affordable side dish for Thanksgiving. If you have pimiento-stuffed olives, bell pepper, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Italian Sausage Stuffing, Cheesy Italian Sausage Stuffing, and Italian Sausage and Herb Stuffing.

Instructions

In a skillet, cook and crumble sausage in 1 tbsp. 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.

Ingredients you will need

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°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

Equipment you will use

Baking Pan

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

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Oven

Originally published as Traditional Italian Sausage Stuffing in Johnsonville® Sausage

Ingredients you will need

Sausage

Stuffing

Equipment

Ingredients

Servings:

680grams

loaves focaccia bread each), cut into 1-in. cubes 57grams

butter, cubed 2

eggs 5large leaves

fresh basil, chopped 5large leaves

fresh basil, chopped 2

garlic cloves, minced 1small

green pepper, diced 1teaspoon

coarse ground pepper 55grams

oil-packed sun-dried tomatoes, chopped 54milliliters

olive oil, separated 100grams

Parmesan cheese, shredded 68milliliters

pimiento-stuffed olives, chopped 1package

Johnsonville® Mild Italian Sausage (ground or links with casings removed)360milliliters

water or white wine

Recommended wine: Chianti, Verdicchio, Trebbiano

Italian can be paired with Chianti, Verdicchio, and Trebbiano. 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 Brancaia Chianti Classico Riserva with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.

Brancaia Chianti Classico Riserva

This Chianti Classico Riserva shows tropical and black fruit aromas, with notes of nut and almond on the palate. Crafted with the finest Sangiovese grapes from two of our estate vineyards, Brancaia Estate and Poppi Vineyard, this wine has a dense, ruby-red color and a long, aromatic finish.Blend: 80% Sangiovese, 20% Merlot