Fruited Sausage and Yam Stuffing

Servings: 12

Prep Time: 15 to 20 min

Cook Time: 20 min


1 package; (12 ounce, 16 link) Farmer John® Sausage

1 can; (8 ounces) pineapple chunks, drained, liquid reserved

1/2 cup; water

1 cup; chicken broth

2 tablespoons; margarine or butter

2 cups; fresh, chopped celery

1 package; (5 ounces) Sunsweet™ Dried Cherries

1 can; (40 ounces) Bruce's Yams, drained, and cut up

1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/2 cup; chopped pecans


  • In a large nonstick pot, brown sausage over medium heat, turning frequently to brown on all sides. Add reserved liquid from pineapple chunks plus water and chicken broth; cover and simmer for 5 minutes.
  • Turn off stove, remove cooked sausages, and drain on paper towels until cool enough to handle. Dice the cooled sausage links into small pieces.
  • Reheat pot with liquid in it over medium heat, adding margarine and celery. Bring to low boil; stir in 3/4 package of dried cherries, drained pineapple chunks and diced sausage.
  • Cover and simmer for 2-3 minutes. Turn heat off and stir in 2 cups of cut up yams and Mrs. Cubbison's Seasoned Corn Bread Stuffing until well combined and evenly moist.
  • Preheat oven to 350°F. Prepare a casserole dish with cooking oil spray.
  • Spoon stuffing mixture into casserole dish, top with remaining cut up yams, dried cherries and chopped pecans.
  • Cover and bake on middle rack of preheated 350°F oven for 20 minutes until internal temperature reaches 165°F.
  • Remove from oven; remove foil and serve.


Pairs well with chicken, Cornish game hens, ham, pork or turkey.