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Pineapple-Sausage Stuffing
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.
From the Test Kitchen
- Refrigerate prepared stuffing, covered, up to one day before baking. Stuff turkey just before roasting.
Nutrition Facts
(Pineapple-Sausage Stuffing)
- Servings Per Recipe 12,
- cal. (kcal) 339,
- Fat, total (g) 19,
- chol. (mg) 20,
- sat. fat (g) 3,
- carb. (g) 38,
- fiber (g) 2,
- pro. (g) 6,
- vit. A (RE) 113,
- vit. C (mg) 6,
- sodium (mg) 493,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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