Ingredients:

  • 1 pound (450g) sweet Hawaiian bread, cut into 1-inch cubes
  • 1/2 cup (115g) unsalted butter, melted
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 pound (450g) breakfast sausage (pork or turkey), removed from casing
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 (20 ounce/567g) can crushed pineapple, undrained
  • 1 cup (240ml) chicken broth or vegetable broth
  • 1/2 cup (50g) chopped pecans or walnuts, toasted (optional)
  • 1/4 cup (15g) chopped fresh parsley, for garnish

Instructions:

  1. Spread the sweet bread cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes, until lightly toasted.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until softened, about 5-7 minutes.
  3. Add sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  4. In a large mixing bowl, combine toasted sweet bread cubes, cooked sausage mixture, sage, thyme, and black pepper.
  5. Add the undrained crushed pineapple and chicken broth to the bowl. Gently toss to combine, ensuring the bread is evenly moistened but not soggy.
  6. Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with foil and bake at 350°F (175°C) for 20 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.
  8. Sprinkle with toasted nuts (if using) and fresh parsley before serving your pineapple stuffing.