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Ingredients

1 (16 ounce) package Johnsonville® Italian All Natural Ground Sausage ¼ cup olive oil, divided 2 (12 ounce) loaves focaccia bread, cut into 1-inch cubes 1 teaspoon coarsely ground black pepper 1 cup shredded Parmesan cheese 1 small green bell pepper, diced ½ cup chopped oil-packed sun-dried tomatoes 1 (4.25 ounce) can ripe olives, chopped ½ cup chopped pimento-stuffed olives 5 large basil leaves, chopped 2 garlic cloves, minced 2 eggs 1 ½ cups water or white wine ¼ cup butter, cubed

Nutrition Info

498.3 calories carbohydrate: 38.2 g cholesterol: 87.6 mg fat: 29.4 g fiber: 2.9 g protein: 19.1 g saturatedFat: 10 g servingSize: - sodium: 1320.6 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F.
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink, about 5 minutes, set aside.
In a large bowl, combine bread cubes and remaining 3 tablespoons oil. Sprinkle with pepper, toss to coat.
Transfer to a greased 10x15-inch baking pan.
Bake at 350 degrees F for 10 minutes or until crisp and lightly browned, stirring once.
Remove pan to a wire rack to cool slightly.
In a very large bowl, combine reserved sausage, the bread cubes, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.
Whisk eggs and water in a bowl, pour over bread mixture and toss to coat.
Transfer to a buttered 9x13-inch baking dish.
Dot with butter. Bake, uncovered, until heated through, 35 to 40 minutes.

10 servings

Over-the-top Italian Sausage Stuffing with focaccia bread, sun-dried tomatoes, and olives.