Recipe for Thanksgiving: Portuguese sausage & pineapple stuffing.
1 pound ACME bread (or other brand of sourdough bread), cut into 1/2-inch diameter pieces (about 12 cups)
2 pounds Portuguese sausage, cut into 1-inch diameter slices
2 Spanish onions, cut into wedges
4 stalks celery, cut into cubes
4 tablespoons coconut oil
4 cups pineapple, cut into 1/2-inch cubes
1/2 cup mango confit, cut into small (1/2-inch) cubes
2 tablespoons chopped fresh sage
4 tablespoons fresh parsley
2 cups chicken broth (or stock)
3 beaten eggs, without using a large cage
Preheat the 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. Carefully check to make sure they are not overbaked. Let cool.
Place the bread cubes in a large bowl. In a large skillet over medium heat, brown the sausages until caramelized. Transfer the bread cubes to a bowl, reserving the drippings. Add the onion and celery to the skillet used to fry the sausages and sauté until golden brown. Add the celery and onion to the sausage and bread mixture. In the same skillet, heat the coconut oil over medium heat. Add the pineapple and saute for 1 minute until browned and caramelized. Add the sage. Add to the bread bowl and mix well. Add parsley, mango paste, eggs and chicken broth.
Stir until smooth and pour into a 15 x 10 x 2-inch pie dish or baking dish. Bake uncovered until top is golden brown and crisp, 45 minutes to 1 hour. To serve and enjoy, serves 15.