Recipe by The Kitchen at Johnsonville Sausage
"Sausage stuffing is the great side dish for so many meals."
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1 (16 ounce) package
Johnsonville® Mild Italian Sausage (ground or de-cased links)
olive oil, separated
focaccia bread (12 oz. each), cut into 1-inch cubes
coarse ground pepper
Parmesan cheese, shredded
green pepper, diced
oil-packed sun-dried tomatoes, chopped
pimiento-stuffed olives, chopped
leaves fresh basil, chopped
1 1/2 cups
I made this stuffing with homemade focaccia. Since my Hubby made a smoked turkey my family was expecting the stuffing to taste more like a traditional stuffing. I felt the dressing would go better with a baked chicken, but not a turkey. I did add the basil, sun dried red tomatoes, green pepper, and Italian sausage. I didn't add the green olives. The stuffing had good flavor, but needed more moisture.
This is a drier stuffing than the family is used to but they gave it a thumbs up. Flavor abounds in this recipe. Stuck to the recipe, just lowered servings. It was easy to prepare, made the house smell wonderful. Color and flavor was pleasing. I used a local focaccia bread with parmesan and I think it made the flavor just pop with the seasonings of the sausage.
This is my second review for this recipe. I used this for Stuffed Red Bell Peppers dinner and we enjoyed it very much. Johnsonville sausage is superior yet a little lean. That's fine with me and my stomach. I just added a little more stock, did not use water. As Fall and Winter set in, we will be having more stuffed peppers and squash and I will use Johnsonville sausage. P.S. Sorry, no picture. our camera broke and we've adered a new one. Don't have a fancy phone camera either!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian All Natural Ground Sausage Stuffing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 640
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