This is another recipe from my talented sister-in-law.I have a lot of sister-in-laws, this is the the one who gave me this Cranberry Cream Cheese dip recipe that I loved to serve on a charcuterie board at Thanksgiving.
Back when I was in college, my husband and I went to my brother’s for a Sunday dinner. She was craving Thanksgiving, weeks after it had been Thanksgiving, so she whipped up her favorite sides and turkey. Talk about a Sunday dinner!
I’m pretty sure I scarfed this down, and I was probably sent home with some. I have since not been able to do Thanksgiving dinner without it.
I know there are a lot of different beliefs out that about how to cook stuffing. Put it in the bird. Don’t put it in the bird. Stove-top box is best. Dry vs. wet. Just put all of those thoughts in the back of your head, and make this one this year.
It is probably one of the more time consuming recipes I use for Thanksgiving, but it can be made ahead which is a lifesaver. I usually plan a meal some time in the month of November that includes my favorite cornbread. I then take the leftovers, and pop them it the freezer so I already have it prepped when I’m ready to make this.
This past time I made it, I streamlined by only using one skillet and that really helped in the clean up process.
Pineapple Sausage Stuffing
- 8 oz. ground pork sausage
- 1/2 cup butter
- 1 cup chopped celery
- 1/2 cup chopped onion
- 4 cups crumbled corn bread
- 4 cups torn white bread
- 1 (20 oz) can crushed pineapple, drained
- 1 cup dried cranberries
- 1 cups chopped, toasted pecans
- 1 tsp dried oregano
- 1 tsp dried sage
- 1/2 tsp. pepper
Before starting this recipe, make sure you have already cooked your corn bread. You can use my favorite recipe here, or go as easy as a box mix.
Cook and stir sausage in a skillet over medium heat until browned and cooked through. Drain and set aside. In the same pan, melt the butter. Add the celery and onions and cook until tender, about 10 minutes.
While the celery mixture is cooking, combine corn bread, white bread, drained sausage, drained pineapple, cranberries, and spices. Once the celery mixture is done cooking, place in the large mixing bowl with other ingredients. In the same hot skillet, give the pecans a quick toast. There should still be some leftover butter in the pan that gives them a quick buttery toast, maybe 1-2 minutes. Toss the pecans with the rest of the ingredients, and stir until well combined.
Pour into a lightly greased 9X13 pan and cover with foil. Bake for 45 minutes, or until heated through.
***Make and freeze your cornbread up to a month in advanced so its ready to go for this recipe. Leftovers from a dinner one night is even better.***
***Make ahead tip. Refrigerate prepared stuffing, covered for 1-2 days before baking.***