Pineapple Sausage Stuffing
Nutritional breakdown
| Energy: | 336 Kcals |
| Protein: | 6.2g |
| Total carbohydrate: | 25.1g |
| Of which sugars: | 11.4g |
| Total fat: | 24.2g |
| Of which saturates: | 2.6g |
| Fibre: | 1.8g |
| Salt: | 1.1g |
Ingredients
350g (12oz) pork sausagemeat
225g (8oz) margarine
350g (12oz) finely chopped celery
150g (5oz) chopped onion
400g (14oz) fresh white bread, torn into small pieces
300g (11oz) finely chopped DOLE Tropical Gold® Pineapple Chunks ,from a 567g can, drained
150g (5oz) dried cranberries
150g (5oz) chopped pecans, toasted
2 tbsp chopped fresh parsley
1 tsp dried oregano leaves, crushed
1tsp ground sage
Instructions
Heat oven 180C (350F) Gas 5.
Crumble sausagemeat into large frying pan; cook over medium high heat until pork is completely browned. Drain and set aside.
Melt margarine in another pan. Stir in celery and onion, cook about 10 minutes or until vegetables are tender.
Mix together all the ingredients and press into a lightly greased large ovenproof dish.
Bake for 30 to 35 minutes or until heated through. Garnish with fresh sage, if desired. Serve with roasted turkey, chicken or pork.
