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Italian All Natural Ground Sausage Stuffing

Italian All Natural Ground Sausage Stuffing

The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lela
2

Lela

10/15/2013

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.

ibbz
2

ibbz

3/18/2013

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
1

Cathy Myers

11/3/2013

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!

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