Italian All Natural Ground Sausage Stuffing

Italian All Natural Ground Sausage Stuffing

3 Reviews 4 Pics
Recipe by  The Kitchen at Johnsonville Sausage

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  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.

Share It

Reviews (3)

Rate This Recipe


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

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!

More Reviews

Similar Recipes

Johnsonville(R) Italian Sausage Lasagna

Johnsonville(R) Italian Sausage Lasagna

Italian Sausage Appetizer Bread

Italian Sausage Appetizer Bread

Italian Sausage Market Meatloaf

Italian Sausage Market Meatloaf

Johnsonville Italian All Natural Ground Sausage Lasagna

Johnsonville Italian All Natural Ground Sausage Lasagna

Traditional Italian Sausage Stuffing

Traditional Italian Sausage Stuffing

Baked Ziti with Johnsonville Italian Sausage

Baked Ziti with Johnsonville Italian Sausage


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Italian Sausage Appetizer Bread


next recipe:

Shells with Italian Sausage and Ricotta Stuffing