Tropical Sausage Herb Stuffing
Elevate your holiday feast with this Tropical Sausage Herb Stuffing, a vibrant side dish that harmonizes the savory flavors of sausage with the sweet, tangy notes of fresh pineapple. Each bite is a delightful combination of textures and tastes, enhanced by the crunch of toasted pecans and the tartness of dried cranberries. This stuffing is not just a side; it’s a centerpiece that pairs beautifully with roasted turkey or glazed ham, making it a must-have for your Christmas table. Perfect for family gatherings or festive celebrations, this recipe promises to impress your guests and bring a touch of the tropics to your holiday spread.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
pork sausage
12 ounces (cooked and crumbled)
butter (or margarine)
1 cup (melted)
celery
1 1/2 cups (finely chopped)
onion
1 cup (chopped)
garlic
3-4 cloves (fresh minced (optional))
white bread
8 cups (torn into small pieces)
pineapple
1 1/2 cups (finely chopped (fresh preferred, drained if using canned))
dried cranberries
1 cup (none)
toasted pecans
1 1/4 cups (chopped)
fresh parsley
1/3 cup (chopped)
dried oregano
1 teaspoon (crushed)
sage
1 teaspoon (dried)
salt and pepper
to taste (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet over medium-high heat, add the pork sausage. Cook until it is browned and crumbled, about 8-10 minutes. Drain any excess fat and set the sausage aside.
3
In a separate skillet, melt the butter over medium heat. Once melted, add the finely chopped celery, onion, and minced garlic (if using). Sauté for about 10 minutes, or until the vegetables are soft and translucent.
4
In a large mixing bowl, combine the torn bread, cooked sausage, sautéed celery and onion mixture, finely chopped pineapple, dried cranberries, chopped toasted pecans, fresh parsley, oregano, sage, and season with salt and pepper to taste.
5
Mix everything together until well combined, ensuring the bread is evenly coated with the mixture.
6
Transfer the stuffing into a lightly greased 3-quart casserole dish. Cover the dish with foil to retain moisture.
7
Bake in the preheated oven for 30-35 minutes. If you prefer a crispy top, remove the foil in the last 10 minutes of baking.
8
Once heated through and golden brown, remove from the oven and allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Sausage Herb Stuffing?
It is a vibrant holiday side dish that combines savory pork sausage with sweet pineapple, toasted pecans, and tart dried cranberries for a unique twist on traditional stuffing.
What kind of sausage is used in this recipe?
The recipe requires 12 ounces of pork sausage, which should be cooked and crumbled before being added to the mix.
Can I use margarine instead of butter?
Yes, you can use 1 cup of either butter or margarine to sauté the vegetables and enrich the stuffing.
What type of bread is best for this stuffing?
The recipe calls for 8 cups of white bread torn into small pieces.
Should I use fresh or canned pineapple?
Fresh pineapple is preferred for the best flavor, but if you use canned pineapple, ensure it is thoroughly drained.
How much pineapple do I need?
You will need 1 1/2 cups of finely chopped pineapple.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking the stuffing.
How long does it take to bake?
The stuffing should bake for 30-35 minutes in total.
How can I get a crispy top on my stuffing?
To achieve a golden brown, crispy top, remove the foil cover during the last 10 minutes of baking.
What size casserole dish is required?
A lightly greased 3-quart casserole dish is the ideal size for this recipe.
How much celery is used in the stuffing?
The recipe uses 1 1/2 cups of finely chopped celery.
Is garlic a required ingredient?
Garlic is optional; however, adding 3-4 cloves of fresh minced garlic enhances the savory flavor profile.
What kind of nuts are included?
The recipe includes 1 1/4 cups of chopped toasted pecans for a delightful crunch.
What dried fruit is in this stuffing?
1 cup of dried cranberries is used to provide a tart contrast to the savory sausage.
How long should I cook the pork sausage?
Cook the sausage in a skillet over medium-high heat for about 8-10 minutes until browned and crumbled.
Do I need to drain the sausage fat?
Yes, it is recommended to drain any excess fat from the sausage after browning.
How long should I sauté the vegetables?
Sauté the celery, onion, and garlic in melted butter for about 10 minutes or until they are soft and translucent.
What fresh herbs are used?
The recipe uses 1/3 cup of chopped fresh parsley.
What dried herbs are included?
The stuffing features 1 teaspoon of crushed dried oregano and 1 teaspoon of dried sage.
Should the stuffing be covered while baking?
Yes, cover the dish with foil initially to retain moisture while it heats through.
What main dishes does this stuffing pair well with?
It pairs beautifully with roasted turkey or glazed ham, making it perfect for holiday feasts.
How much onion is needed?
The recipe calls for 1 cup of chopped onion.
Can I use different herbs?
While the recipe specifies parsley, oregano, and sage, you can adjust the herbs to your personal preference.
Is this recipe suitable for Thanksgiving?
Absolutely, it is specifically tagged as a Thanksgiving and Christmas side dish.
How do I prepare the pecans?
The pecans should be toasted and then chopped before being added to the mixture.
Do I need to add salt and pepper?
Yes, season the mixture with salt and pepper to your personal taste before baking.
How many total ingredients are in this recipe?
There are 13 ingredients in this Tropical Sausage Herb Stuffing.
What texture should the vegetables have after sautéing?
The celery and onion should be soft and translucent.
Should I let the stuffing cool before serving?
Yes, allow the stuffing to cool slightly after removing it from the oven before serving to your guests.
Can I substitute the pork sausage?
While pork sausage provides the traditional flavor, you could experiment with turkey sausage for a lighter version.