Thanksgiving Recipe: Portuguese Sausage & Pineapple Stuffing


Ingredients :

  • 1 pound of ACME bread (or other brand of sourdough bread), cut into 1/2-inch sizes (about 12 cups)
  • 2 pounds of Portuguese sausage, cut into 1-inch diameter slices
  • 2 Spanish onions, cut into wedges
  • 4 stalks celery, cut into chunks
  • 4 tablespoons coconut oil
  • 4 cups pineapple, cut into 1/2-inch cubes
  • 1/2 cup mango confit, diced into small (1/2 inch) cubes
  • 2 tablespoons chopped fresh sage
  • 4 tablespoons fresh parsley
  • 2 cups chicken broth (or bouillon)
  • 3 beaten eggs, without using a large cage


  1. Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and bake, one at a time, at 350 degrees for about 10 to 15 minutes, until golden brown. Watch carefully to make sure they are not overcooked. Let them cool.
  2. Transfer the bread cubes to a large bowl. In a large skillet over medium heat, sauté the sausages until caramelized. Place the bread cubes in a bowl, reserving the drippings. Add the onion and celery to the pan in which the sausages were cooked and fry until golden brown. Add the celery and onion to the sausage and bread mixture. In the same pan, add the coconut oil and heat over medium heat. Add the pineapple and sauté for 1 minute until browned and caramelized. Add the sage. Add to the bread bowl and mix well. Add the parsley, mango paste, eggs and chicken broth.
  3. Stir until smooth; pour into a 15 x 10 x 2-inch pie plate or baking dish. Bake, uncovered, until top is golden brown and crisp, 45 minutes to 1 hour. To serve and enjoy, serves 15.

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Did You Know?

Random Cooking Tips

• When you cook the pasta, salt the boiling water to give it some flavor from within. The general rule is: 1-2 tablespoons per large pot of water, stir until dissolved, and once it's boiling, add the pasta. It sounds simple, but it will improve the flavor of your dish.

• Add brown sugar to tomato sauce to make the overall flavor even richer. Whether white or brown sugar, a tablespoon in a tomato sauce gives it a particularly intense flavor.

• Rinse the rice before cooking to prevent it from becoming sticky. Most rice should not be cooked without rinsing it at least once. Rinse it a few times to remove residue and surface starch.

• If you thought your pasta was delicious until now, wait until you try this trick. Before you drain the water from the used pasta, add one cup of water to the sauce pan. Then add the pasta directly to the pot. The salted water will add more flavor to your dish. The reserved pasta water also contains starch, which you can use to adjust the consistency of the sauce. Your taste buds will enjoy it and the consistency will be perfect. Trust me.

• Don't forget to season cold foods more than hot foods. Most people taste hot foods slightly better than cold foods. To compensate for this discrepancy, season cold foods more (especially salads). An extra pinch of salt may help.

• Very finely ground pepper (dusty in appearance) is best used for dishes like sauces. It is quite strong, and a small amount lasts a long time. On the other hand, coarsely ground pepper is best used to enhance the flavor of dishes at the table or to flavor proteins. It gives a strong flavor to everything that is added to it.

• To give the oven-baked chicken a roasted flavor, add a little mayonnaise to the usual breading of egg and breadcrumbs. The mayonnaise browns the individual breadcrumbs and gives the chicken the full flavor you would normally get from fried foods.

• Store spices in a suitable place. To prolong the life of spices, store them in a cool, dark place. Do not store them on the hob, as heat and humidity can alter their flavor.

• Let the red meat rest before cutting it. Even a well-cooked steak should not taste dry. To keep the steak juicy, place it on aluminum foil immediately after removing it from the oven or grill. Carefully wrap the steak in the foil and let it rest for about five minutes. This will allow the juices to stabilize before cutting the meat. Therefore, if you prefer your steak medium-rare, remove it when it is medium-rare.

• To keep the herbs from flying everywhere when chopping, sprinkle the board with salt. This keeps them in place.

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