Ingredients

• 8  ounces ground pork sausage
• 1/2  cup margarine or butter
• 3  stalks celery, chopped (1-1/2 cups)
• 1  large onion, chopped (1 cup)
• 4  cups crumbled corn bread
• 4  cups torn white bread
• 1  20-ounce can crushed pineapple, drained
• 1  cup dried cranberries
• 1  cup chopped toasted pecans
• 1  teaspoon dried oregano, crushed
• 1  teaspoon ground sage
• 1/2  teaspoon pepper

Directions

1. Cook and stir sausage in a skillet over medium heat until browned. Drain meat; set aside. Melt margarine or butter in skillet. Add celery and onion; cook and stir about 10 minutes or until tender. Combine corn bread, white bread, drained sausage, celery mixture, pineapple, cranberries, pecans, oregano, sage, and pepper in a large bowl. Mix well. Pour into a lightly greased 3-quart casserole. Cover and bake in a 350 degree F oven about 45 minutes or until heated through. Makes 12 servings.

2. Make-ahead tip: Refrigerate prepared stuffing, covered, up to one day before baking. Stuff turkey just before roasting.