Ingredients:

  • 1 pound (450g) bulk pork sausage
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 loaf (about 1 pound/450g) day-old bread, cubed
  • 1 (20 ounce/567g) can crushed pineapple, undrained
  • 1/2 cup (120ml) chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped walnuts or pecans, toasted (optional)

Instructions:

  1. In a large skillet over medium heat, brown the sausage, breaking it up with a spoon. Drain off any excess grease.
  2. Add the butter to the skillet with the sausage. Once melted, add the onion, celery, and green bell pepper. Sauté until softened, about 5-7 minutes.
  3. Stir in the sage, thyme, salt, and pepper.
  4. In a large mixing bowl, combine the cubed bread, crushed pineapple (with juice!), sausage mixture, chicken broth, beaten eggs, parsley, and nuts (if using). Mix well to ensure everything is evenly distributed.
  5. Pour the stuffing mixture into a greased 9x13 inch baking dish.
  6. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15 minutes, or until golden brown and heated through.
  7. Let rest for 10 minutes before serving.