Ingredients

  • 1 pkg (12 oz.) pork sausage
  • 1/2 cup butter or margarine
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 tsp dried oregano leaves, crushed
  • 1 tsp ground sage
  • 8 cups sliced sourdough bread, cut into cubes
  • 1 1/2 cups frozen pineapple chunks
  • 1 1/4 cups chopped pecans, toasted
  • 1 cup dried cranberries
  • 1/3 cup chopped fresh parsley
  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • pineapple wedges or slices for garnish
  • Fresh sage leaves for garnish

Directions

Step 1
Crumble sausage into large skillet; cook over medium high heat until pork is completely browned. Drain sausage. Set aside.
Step 2
Melt butter in skillet. Add celery, onion, oregano and sage cook 10 to 15 minutes or until vegetables are tender.
Step 3
Combine bread, cooked sausage, celery-onion mixture, pineapple, pecans, cranberries, parsley and pineapple juice in large bowl; mix well. Spoon into 3-quart casserole dish sprayed with cooking spray; cover.
Step 4
Bake at 375F. 30 minutes. Uncover and bake 10 to 15 minutes longer or until heated through. Garnish with pineapple wedges or slices and fresh sage, if desired.