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Italian All Natural Ground Sausage Stuffing

Italian All Natural Ground Sausage Stuffing

The Kitchen at Johnsonville Sausage

Sausage stuffing is the great side dish for so many meals.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1356 kcal
  • 68%
  • Fat:
  • 71.1 g
  • 109%
  • Carbs:
  • 122.7g
  • 40%
  • Protein:
  • 52 g
  • 104%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 2913 mg
  • 117%

Based on a 2,000 calorie diet


  1. In a skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.
  2. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat.
  3. 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.
  4. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil, and garlic.
  5. Combine eggs and water; pour over bread mixture and toss to coat.
  6. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter.
  7. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
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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.

Cathy Myers

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!