Ingredients:

  • 1 pound (450g) pork sausage, removed from casings
  • 1 large yellow onion, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 1 red bell pepper, finely chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup (1 stick, 113g) unsalted butter, melted
  • 1 loaf (approx. 1 pound/450g) day-old crusty bread (sourdough, French bread, or similar), cubed
  • 1 fresh pineapple, peeled, cored, and diced (approx. 3 cups) or 1 (20 ounce/567g) can pineapple chunks, drained well
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) pineapple juice (reserved from fresh pineapple or canned)
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (optional, for a kick!)
  • 1/2 cup (50g) chopped macadamia nuts, toasted
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain any excess grease.
  2. Add onion, celery, bell pepper, and garlic to the skillet with the sausage. Sauté until softened, about 5-7 minutes.
  3. In a separate bowl, whisk together melted butter, chicken broth, pineapple juice, brown sugar, cinnamon, nutmeg, cloves, and cayenne pepper (if using).
  4. In a large bowl, combine the bread cubes, sausage mixture, diced pineapple, and toasted macadamia nuts.
  5. Pour the wet ingredients over the bread mixture. Gently toss to combine, ensuring all the bread cubes are evenly moistened. Do not overmix.
  6. Transfer the stuffing to a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  7. Garnish with chopped fresh parsley before serving.