Ingredients
- 1 (12 ounce) packages pork sausage
- 1/2 cup butter (do not reduce amount)
- 1 1/2 cups finely chopped celery
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 8 cups fresh white bread, torn into small pieces
- 1 1/2 cups finely chopped pineapple ( I use fresh pineapple, but chunks or rings can be used, just drain well)
- 1 cup dried cranberries
- 1 1/4 cups chopped toasted pecans
- 1/3 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon sage
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Preheat oven to 350 degrees F. In a large skillet, over med-high heat, cook pork until browned; drain, set aside.
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Step 2: In another skillet, melt butter. Stir in celery and onion; cook about 10 minutes, or until veggies are tender. Add in the garlic the last 2 minutes of cooking time. (do not drain the butter from the skillet).
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Step 3: In a bowl stir together the torn bread with cooked sausage, celery/onion/garlic mixture, pineapple, cranberries, pecans, parsley, oregano, sage, salt and pepper.
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Step 4: Pour into a lightly greased 3-quart casserole dish; cover the casserole. Bake for 30-35 minutes, or until heated through.
We hope you enjoy this recipe!
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