All Natural Ground Italian Sausage Stuffing
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Recipe Summary All Natural Ground Italian Sausage Stuffing
Over-the-top Italian Sausage Stuffing with focaccia bread, sun-dried tomatoes, and olives.Ingredients | Natural Gas To Lpg Conversion Chart1 (16 ounce) package Johnsonville® Italian All Natural Ground Sausage¼ cup olive oil, divided2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes1 teaspoon coarsely ground black pepper1 cup shredded Parmesan cheese1 small green bell pepper, diced½ cup chopped oil-packed sun-dried tomatoes1 (4.25 ounce) can ripe olives, chopped½ cup chopped pimento-stuffed olives5 large basil leaves, chopped2 garlic cloves, minced2 eggs1 ½ cups water or white wine¼ cup butter, cubedDirectionsPreheat oven to 350 degrees F.In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes; set aside.In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper; toss to coat.Transfer to a greased 10x15-inch baking pan.Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.Remove pan to a wire rack to cool slightly.In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.Whisk eggs and water in a bowl; pour over bread mixture and toss to coat.Transfer to a buttered 9x13-inch baking dish.Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.Substitute one 19-ounce package Johnsville(R) 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.Info | Natural Gas To Lpg Conversion Chartprep: 30 mins cook: 50 mins total: 1 hr 20 mins Servings: 10 Yield: 10 servings
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