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Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving

370

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Servings

10

Ingredients (11)
  • 1 pkg. (12 oz.) pork sausage
  • 1/2 cup butter or margarine
  • 1-1/2 cups chopped DOLE® Celery
  • 1 cup chopped DOLE Onion
  • 1 tsp. dried oregano leaves, crushed
  • 1 tsp. ground sage
  • 1 can (20 oz.) DOLE Pineapple Tidbits or Pineapple Chunks
  • 8 cups sliced sourdough bread, cut into cubes
  • 1-1/4 cups chopped pecans, toasted
  • 1 cup dried cranberries
  • 1/3 cup chopped fresh parsley
Directions
  1. Crumble sausage into large skillet; cook over medium-high heat until pork is completely browned. Drain sausage. Set aside.
  2. Melt butter in skillet. Add celery, onion, oregano and sage cook 10 to 15 minutes or until vegetables are tender.
  3. Drain pineapple tidbits;  reserve 1/2 cup juice.  
  4. Combine bread, cooked sausage, celery-onion mixture, pineapple tidbits, pecans, cranberries, parsley and reserved pineapple juice in large bowl; mix well. Spoon into 3-quart casserole dish coated with cooking spray; cover.
  5. 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.