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Italian Sausage Stuffing
by Sam Moody
serves: 12
  Stuffing
Ingredients:
  16 oz   Italian sausage
  1 tsp   olive oil
  1/4 cup   olive oil
  2 loaves   12 oz loaves each, focaccia bread, cut into 1-in cubes
  1 tsp   coarse ground pepper
  1 cup   shredded Parmesan cheese
  1   small green pepper, diced
  1/2 cup   chopped, oil-packed, sun-dried tomatoes
  1/2 cup   pimiento-stuffed olives, chopped
  1 can   4.25 oz, chopped ripe olives
  5 large   leaves fresh basil, chopped
  2 cloves   garlic, minced
  2 large   eggs
  1 1/2 cup   white wine (or water) (or chicken stock)
  1/4 cup   butter, cubed
Directions:
  Preheat oven to 350F.

In a skillet, cook and crumble sausage in 1 tbspoil unto no longer pink; set aside.

In a large bowl, comving bread cupes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15X10X1 baking pan. Bake for 10 minutes or until crisp and lightly browned, stiring once. Remove pat no a wire rack to cool slightly.

In a very large bowl, combine the bread cubes, reserved sausage, parmesan cheese, green pepper, sun-dried tomatoes, olives, basil, and garlic.

Combine eggs and wine; pour over bread mixture and toss to coat. Transfer to a buttered 13X9 baking dish. Dot with butter. Bake, uncovered, for 35-40 minutes or until hot.