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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