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| All Natural Ground Italian Sausage Stuffing |
"Over-the-top Italian Sausage Stuffing with focaccia bread, solar-dried tomatoes, and olives."
Ingredients :
- 1 (16 ounce) package deal Johnsonville® Italian All Natural Ground Sausage
- 1/4 cup olive oil, divided
- 2 (12 ounce) loaves focaccia bread, reduce into 1-inch cubes
- 1 teaspoon coarsely ground black pepper
- 1 cup shredded Parmesan cheese
- 1 small green bell pepper, diced
- 1/2 cup chopped oil-packed solar-dried tomatoes
- 1 (four.25 ounce) can ripe olives, chopped
- 1/2 cup chopped pimento-filled olives
- 5 big basil leaves, chopped
- 2 garlic cloves, minced
- 2 eggs
- 1 half of cups water or white wine
- 1/four cup butter, cubed
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 1H20M |
|---|
- Preheat oven to 350 stages F.
- In a skillet, cook dinner and collapse sausage in 1 tbsp. Olive oil until no longer purple, approximately 5 minutes; set apart.
- In a large bowl, combine bread cubes and final three tablespoons oil. Sprinkle with pepper; toss to coat.
- Transfer to a greased 10x15-inch baking pan.
- Bake at 350 tiers F for 10 mins or until crisp and gently browned, stirring as soon as.
- Remove pan to a cord rack to chill slightly.
- In a totally 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 aggregate and toss to coat.
- Transfer to a buttered 9x13-inch baking dish.
- Dot with butter. Bake, uncovered, till heated through, 35 to forty mins.
Notes :
- Substitute one 19-ounce package deal Johnsville® Italian Sausage Links for the floor sausage if preferred. To do away with casings: Cut sausage link give up-to-quit, about 3/four of the way thru. Flip sausage hyperlink over, draw close casing, and pull off.
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