Best Johnsonville Italian Sausage Stuffing Recipes

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JOHNSONVILLE® ITALIAN SAUSAGE STUFFING



Johnsonville® Italian Sausage Stuffing image

Italian Sausage, Parmesan cheese and black olives makes this a one-of-a-kind taste for any meal occasion.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 1h35m

Yield 14

Number Of Ingredients 16

1 (19.76 ounce) package Johnsonville Mild Italian Sausage Links, casings removed*
½ cup butter
2 cups chopped celery
1 cup chopped onions
½ cup chopped green pepper
3 cloves garlic, minced
12 cups dry unseasoned cubed bread stuffing
½ cup shredded Parmesan cheese
1 (2.25 ounce) can sliced black olives, drained
1 teaspoon dried basil
1 tablespoon minced fresh basil
1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken broth
2 eggs, beaten

Steps:

  • In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
  • In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix.
  • Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.

Nutrition Facts : Calories 897.9 calories, Carbohydrate 134 g, Cholesterol 77.4 mg, Fat 26.3 g, Fiber 6.2 g, Protein 28.2 g, SaturatedFat 10.6 g, Sodium 3670.8 mg, Sugar 15.5 g

JOHNSONVILLE TRADITIONAL ITALIAN SAUSAGE STUFFING



Johnsonville Traditional Italian Sausage Stuffing image

Provided by Food Network

Time 1h5m

Number Of Ingredients 13

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

Steps:

  • 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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