Johnsonville Italian Sausage Stuffing Food

JOHNSONVILLE TRADITIONAL ITALIAN SAUSAGE STUFFING

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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JOHNSONVILLE HOLIDAY BRAT STUFFING (BRATWURST STUFFING)

Steps:

• In a large skillet, brown and cook crumbled sausage until no longer pink; Drain. Remove from skillet; set aside. In the same skillet, melt butter ansd sauté onion, celery and green pepper until tender.
• In an extra large mixing bowl, combine sausage, vegetable mixture, bread stuffing and seasonings. Add eggs and broth; toss gently. Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325° for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer, it should read 165°F when done.

TRADITIONAL SAUSAGE STUFFING

Steps:

• Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.

SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING

Steps:

• In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
• In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
• Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
• Pour half of the marinara sauce into baking dish.
• In a large bowl, combine eggs, ricotta cheese, 2-½ cups of mozzarella, ½ cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
• Stuff shells with meat mixture; arrange in baking dish.
• Pour remaining marinara sauce over shells.
• Cover and bake at 350ºF for 30 minutes.
• Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
• Bake 5 minutes longer or until cheese is melted.
• Sprinkle with parsley.
• Serve.

TRADITIONAL ITALIAN SAUSAGE STUFFING

Steps:

• In a skillet, cook and crumble sausage in 1 tablespoons 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 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.
• More great recipes and savings at Italianville.com.