This pineapple stuffing recipe has spicy chicken sausage and a pineapple and cherry topping for that perfect sweet and spicy combination!
2 pounds spicy chicken sausage (can substitute regular sausage to)
1 loaf brioche bread, sliced and toasted and cut into cubes (about 14 ounces)
7 tablespoons butter, divided
1 cup diced onion
2 tablespoons chopped, fresh thyme
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 eggs, beaten
1 can crushed pineapple, drained (20 ounces)
1 can pineapple slices, drained
Preheat the oven to 400 degrees.
Brown the sausage in a non stick skillet then drain and add to a large bowl.
Wipe the skillet out, then add 6 tablespoons of the butter to the skillet along with the onions, thyme, salt and pepper.
Cook the onions for 8-10 minutes over medium heat until softened then add them the bowl with the sausage.
Add the toast bread cubes, eggs and crushed pineapple to the bowl with the sausage and onions, stirring to combine.
Butter a rectangular baking dish with the remaining tablespoon of butter, then pour the stuffing mixture into the dish and cover with foil.
Bake for 30 minutes covered, then remove the baking dish from the oven.
Add pineapple slices to the top of the stuffing and bake uncovered for an additional 30 minutes.
After removing the stuffing from the oven, add cherries to the center of each pineapple ring and serve.
You can make this stuffing and keep in the refrigerator up to a day ahead of time, then bring the dish to room temperature and bake per the instructions.
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