Italian All Natural Ground Sausage Stuffing

• 1 package (16 ounce) JOHNSONVILLE(R) Italian All Natural Ground Sausage or (19 ounces) JOHNSONVILLE(R) Italian Sausage Links, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and p
• 1/4 cup olive oil, separated
• 2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
• 1 teaspoon 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
• 1 can (4.25 ounces) ripe 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

1. In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside.
2. In a large bowl, combine bread cubes and the remaining oil.
3. Sprinkle with pepper; toss to coat.
4. Transfer to a greased 15-in. x 10-in. baking pan.
5. Bake at 350 F for 10 minutes or until crisp and a lightly browned, stirring once.
6. Remove pan to a wire rack to cool slightly.
7. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, olives, basil and garlic.
8. Combine eggs and water; pour over bread mixture and toss to coat.
9. Transfer to a buttered 13-in. x 9-in. baking dish.
10. Dot with butter. Bake, uncovered, at 350 F for 35-40 minutes or until hot.

sausage, olive oil, bread, ground pepper, parmesan cheese, green pepper, tomatoes, pimiento, ripe olives, fresh basil, garlic, eggs, water, butter

Taken from www.myrecipes.com/recipe/johnsonville-italian-all-natural-ground-sausage-stuffing (may not work)