Italian All Natural Ground Sausage Stuffing Recipe

Ingredients:
1 (19.76 oz.) pkg. Johnsonville Mild Italian Sausage (ground or decased links)
1/4 c. olive oil, seperated
2 (12 oz.) loaves focaccia bread, cut into 1 inch cubes
1 tsp. coarse ground pepper
1 c. Parmesan cheese, shredded
1 small green bell pepper, diced
1/2 c. oil-packed sun-dried tomatoes, chopped
1/2 c. pimento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 c. water or white wine
1/4 c. butter, cubed

Directions:
In a skillet, cook and crumble sausage in 1 Tbsp. olive oil until no longer pink; set aside.  In a large bowl, combine bread cubes and the remaining oil.  Sprinkle with pepper; toss to coat.  Transfer to greased 10x15 inch baking pan.

Bake at 350 degrees 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 the bread cubes, reserve 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 9x13 baking dish.  Dot with butter.  Bake, uncovered, at 350 degrees for 35-40 minutes or until hot.

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