Prep Time

20 min

Total Time

1 hr

Calories per serving




Ingredients (12)
  • 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
  • 8 cups sliced sourdough bread, cut into cubes
  • 1-1/2 cups frozen DOLE Tropical Gold® Pineapple Chunks
  • 1-1/4 cups chopped pecans, toasted
  • 1 cup dried cranberries
  • 1/3 cup chopped fresh parsley
  • 1/2 cup DOLE Pineapple Juice
  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. 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 coated with cooking spray; cover.
  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.

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