Johnsonville Traditional Italian Sausage Stuffing

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  • Level: Easy
  • Total: 1 hr 5 min
  • Cook: 1 hr 5 min
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1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)

1/4 cup olive oil, separated

2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes

1 tsp coarse ground pepper

1 cup Parmesan cheese, shredded

1 small green pepper, diced

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 cup pimiento-stuffed olives, chopped

5 large leaves fresh basil, chopped

2 garlic cloves, minced

2 eggs

1 1/2 cups water or white wine

1/4 cup butter, cubed


  1. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink (160 degrees F); set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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