4.5
2 ratings

Crusty bread, bacon and pineapple stuffing

Changing up a classic recipe

Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling

If you want to save some time on this recipe, opt for a pre-cut pineapple at the grocery store so you don't have to spend time chopping up your own. 

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune

Ingredients

  • 3 tablespoons butter, softened
  • 1 loaf (16 to 20 ounces) seedy whole grain crusty bread, cut into 1-inch pieces
  • 1 pound bulk breakfast sausage
  • ½ pound thickly sliced smoky bacon, cut into small dice
  • 1 large sweet onion or Maui onion, diced
  • 4 ribs celery, diced
  • 1 bunch green onions, trimmed, diced
  • 3 to 4 cloves garlic, finely chopped
  • 2 to 3 tablespoons rubbed dried sage
  • 3 cups turkey or chicken broth
  • 3 cups cubed pineapple in ½-inch pieces (from 1 medium pineapple, peeled, cored, chopped)
  • ¼ cup chopped fresh parsley
  • 2 tablespoons coffee and sweet paprika rub, see recipe, optional
  • 1 teaspoon freshly chopped thyme leaves or ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt

Directions

Heat oven to 375 degrees.

Use 1 tablespoon of the butter to coat the bottom and sides of a 13-by-9-inch baking dish.

Spread bread pieces in a single layer on two baking sheets.

Bake, turning once or twice, until lightly crisped, about 20 minutes.

Cool. (Wrap cooled bread in foil up to 1 day in advance.)

You will have about 16 cups.

Meanwhile, cook sausage, bacon and sweet onion in very large skillet over medium heat.

Use a spatula to chop sausage into small bits while it cooks through and turns golden, 20 to 30 minutes.

Remove from heat.

Mix celery, green onions, garlic and sage in a large bowl.

Stir in sausage mixture.

Add bread cubes and mix well.

Stir in broth to nicely moisten everything.

Stir in pineapple, parsley, coffee rub if using, thyme and pepper.

Taste and season with salt.

Transfer the mixture to the buttered pan.

Dot the top with bits of the remaining 2 tablespoons butter.

Let stand at room temperature up to 1 hour or refrigerated covered up to 1 day.

Bake uncovered at 350 degrees until heated through and edges are crispy, 50 to 60 minutes (slightly longer if mixture was refrigerated). Serve hot.