Aloha Holiday Stuffing Pineapple Sausage
Recipe Introduction
Quick Hook: Need a Tropical Holiday?
Fancy something different this year? What if I told you, you could make a sweet and savory stuffing that'll have everyone talking? This pineapple stuffing recipe is the holiday game changer!
Brief Overview: It's More Than Just Stuffing
This dish? It's like sunshine and a christmas luau stuffing all rolled into one. It's not just about stuffing; it's about bringing a bit of the Aloha spirit to your table! This easy pineapple stuffing is a medium difficulty and will take around 1 hour 10 minutes to create.
It makes about 8-10 servings. Perfect for sharing!
Main Benefits: Sunshine on Your Plate
Pineapple brings Vitamin C to the party, and it's perfect with turkey or ham. This holiday stuffing recipe is special because it mixes familiar comfort food with a surprising tropical twist.
It is both a sweet and savory stuffing and who does not love that?
Right then, let’s get cracking on this pineapple stuffing recipe, shall we?
Aloha Holiday Stuffing (Pineapple & Sausage)
This recipe takes the traditional holiday stuffing recipe and gives it a tropical makeover. The juicy pineapple and savory sausage is delightful, and it will have everyone asking for seconds.
It's a guaranteed conversation starter and a fantastic way to brighten up your holiday table. It's like a christmas luau stuffing in your mouth.
Seriously!
Right then, let's get cracking on this pineapple stuffing , shall we? Think of it as sunshine on a plate, a proper holiday treat.
This isn’t your Nan’s stuffing, mind you. We’re adding a tropical twist to a classic!
Ingredients & Equipment for the Best Stuffing Recipe
Alright, let’s gather what we need for this Aloha Holiday Stuffing . It’s sweet and savory stuffing at its finest. Honestly, the ingredients are pretty straightforward.
Main Ingredients
Here’s the lowdown on what you’ll need:
For the Base:
- 1 pound (450g) bulk pork sausage, mild or spicy. I usually go for mild, but hey, it's your shout!
- 1 medium yellow onion, diced (about 1 cup).
- 2 celery stalks, diced (about 1 cup).
- 1 green bell pepper, diced (about 1 cup).
- 1/2 cup (1 stick, 113g) unsalted butter. The real deal, not margarine, yeah?
- 1 teaspoon dried sage.
- 1/2 teaspoon dried thyme.
- 1/4 teaspoon ground black pepper. Freshly ground is always better.
- 1/2 teaspoon salt.
For the Pineapple Stuffing:
- 1 loaf (about 1 pound/450g) day-old bread (sourdough, French, or Italian). Day-old is essential to prevent the holiday stuffing recipe from becoming soggy.
- 1 (20 ounce/567g) can crushed pineapple, undrained. Don’t drain it! That juice is liquid gold.
- 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). This adds a lovely crunch.
Seasoning Notes
A great sausage stuffing recipe is all about the spices!
- Sage and Thyme: These are the heroes for that classic stuffing flavour.
- Salt and Pepper: Don't be shy. Season properly.
- Flavour Enhancers: Want to kick it up a notch? Add a pinch of red pepper flakes for a bit of heat.
- Quick Sub: No fresh parsley? Dried parsley will do in a pinch, but fresh is always best.
Equipment Needed
Don't go mental buying loads of kit. Keep it simple!
- Large skillet or Dutch oven. You need space to brown the sausage and veggies.
- Large mixing bowl. Obvious, innit?
- 9x13 inch baking dish. To bake the magic.
- Sharp knife and cutting board. Don't chop your fingers off!
Honestly, the equipment is basic. If you haven’t got a 9x13 dish, use something similar. No biggie! This pineapple stuffing with sausage recipe is pretty forgiving.
Right then, let's get cracking on this Aloha Holiday Stuffing , shall we? Think of it as sunshine on a plate.
This isn’t your Nan’s stuffing, mind you. We’re adding a tropical stuffing twist to a classic! I'm talking about a sweet and savory stuffing that's going to blow your socks off.
Honestly, the first time I made this, I thought, "Oh my gosh, this is a game changer".
Prep Steps for Pineapple Stuffing with Sausage
Getting your ducks in a row, or mise en place as the fancy chefs say, is key. Dice your onion, celery, and green bell pepper.
Get that pineapple ready. Brown the sausage first for an unforgettable holiday stuffing recipe experience. It will save you a lot of stress, trust me.
Always wash your hands before starting!
For a time saving tip, chop the veggies the day before. Keep them in the fridge. This makes the recipe even easier than easy pineapple stuffing .
I can't tell you how many times that little trick has saved my bacon.
step-by-step Process to Create the Best Stuffing Recipe
- Brown the sausage in a large skillet over medium heat. Crumble it as it cooks. Drain off any excess fat. This is absolutely crucial !
- Add butter to the skillet. Once melted, add your diced onion, celery, and green bell pepper. Sauté them for about 5- 7 minutes . You want them softened, not burnt.
- Stir in 1 teaspoon dried sage , ½ teaspoon dried thyme , ¼ teaspoon ground black pepper , and ½ teaspoon salt . Seasonings are important!
- In a HUGE mixing bowl, combine your cubed day-old bread, crushed pineapple (with the juice!), sausage and veggie mix, ½ cup chicken broth , 2 lightly beaten eggs , ¼ cup chopped fresh parsley , and ¼ cup toasted walnuts (optional, of course). Don't be shy!
- Pour this mixture into a 9x13 inch baking dish . Make sure everything is spread evenly.
- Cover with foil and bake at 350° F ( 175° C) for 30 minutes . Then, remove the foil and bake for another 15 minutes . You are looking for a lovely golden brown colour. The internal temperature should read 165 degrees F .
Pro Tips for Your Christmas Stuffing Recipe
Want to elevate your pineapple stuffing game? Use day-old bread for the best texture. It prevents it from getting mushy. I learned that the hard way.
Don't overmix the ingredients. Overmixing makes the stuffing dense. Just gently combine everything until it's moist. I always taste it before baking and add more seasoning if needed.
To make this ahead, assemble the stuffing and keep it in the fridge before baking. You can bake it the next day.
Honestly, this makes the thanksgiving stuffing recipe so much easier. This pineapple stuffing with sausage is really something special.
Right then, let's chat about this Aloha Holiday Stuffing. A holiday stuffing recipe with a tropical stuffing twist! It's not just about chucking stuff in a dish. We're talking next level flavours here!
Recipe Notes: Cracking the Code
This pineapple stuffing is easier than it looks. Honestly! These bits will help you ace it.
Serving Suggestions: Plating Like a Pro
Think sunshine! Serve this sweet and savory stuffing hot. Maybe a sprig of parsley on top? Looks proper fancy. It's fantastic with roast turkey, obviously.
But give it a go with gammon too! A nice, crisp salad on the side balances it out nicely. And a chilled glass of Sauvignon Blanc? Bang on! It's almost like Christmas on the beach.
A proper christmas luau stuffing .
Storage Tips: Keepin' it Fresh
Got leftovers? (If you're lucky!). Pop them in the fridge. An airtight container is your best bet. It'll keep for 3 days, tops .
To reheat, blast it in the microwave. Or, even better, back in the oven until it’s piping hot . Freezing? Yeah, you can.
It might be a bit softer when defrosted.
Variations: Your Stuffing, Your Rules
Fancy a veggie version? Easy peasy! Swap the pineapple stuffing with sausage for some fried mushrooms. Use veggie stock instead of chicken.
Want to make it gluten-free stuffing recipe ? Just use gluten-free bread. Loads of options out there now. And if you're feeling adventurous, try adding some dried cranberries.
A bit of stuffing with fruit never hurt anyone!
Nutrition Basics: The Good Stuff
Okay, let's be real. It's stuffing! But it does have pineapple. And that's got vitamins, innit? It gives you a bit of your 5-a-day.
The sausage provides protein. So, it's not all bad. Just don’t eat the whole dish in one sitting. Everything in moderation, eh? This easy pineapple stuffing will provide you with the nutrients that you need.
Honestly, have a go at this pineapple stuffing . Don't be scared! It's a guaranteed winner. You might just create the best stuffing recipe your family has ever tasted! Give your thanksgiving table the flair of a proper aloha stuffing recipe .
Go on, get stuck in!
Frequently Asked Questions
Can I make this pineapple stuffing ahead of time?
Absolutely! Like a good cup of tea, some things are better prepared in advance. You can assemble the pineapple stuffing a day ahead, cover it tightly, and refrigerate it. Just add about 15 minutes to the baking time to ensure it's heated through properly. This makes it a lifesaver during a busy holiday schedule!
What if I don’t have day-old bread for the pineapple stuffing?
No worries, mate! If your bread is too fresh, you can dry it out yourself. Simply cube the bread and spread it on a baking sheet. Bake in a low oven (around 200°F or 95°C) for about 20-30 minutes, or until the cubes are dried but not browned.
Alternatively, just leave the cubed bread uncovered overnight; that'll do the trick too.
Is there a vegetarian version of this pineapple stuffing recipe?
Yes, indeed! To make a vegetarian pineapple stuffing, simply swap out the pork sausage for a plant based sausage or sautéed mushrooms. Be sure to use vegetable broth instead of chicken broth to keep it fully vegetarian. A mix of wild mushrooms would give it an earthy, umami flavour - it's a proper treat!
How do I store leftover pineapple stuffing?
Leftover pineapple stuffing should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, you can microwave it, or bake it in a preheated oven at 350°F (175°C) until heated through.
A splash of chicken broth while reheating will help keep it moist, no one likes a dry stuffing after all!
Can I add other fruits or nuts to my pineapple stuffing?
You absolutely can! This recipe is just a starting point. Dried cranberries, chopped apples, or even some mandarin orange segments would be lovely additions. As for nuts, pecans, walnuts, or even macadamia nuts would work well.
Just be sure to toast them first for a richer flavour and added crunch because nobody wants a soggy nut!
What if my pineapple stuffing is too wet or too dry?
Ah, the Goldilocks zone of stuffing! If it's too wet, try baking it uncovered for a bit longer to allow some of the moisture to evaporate. If it's too dry, add a splash more chicken broth before baking, and make sure it's covered with foil for at least part of the baking time.
You can also dot the top with butter for added moisture and richness.
Aloha Holiday Stuffing Pineapple Sausage
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 375 |
|---|---|
| Fat | 22.5g |
| Fiber | 2.5g |
