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


  1. 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.
  2. Turn off stove, remove cooked sausages, and drain on paper towels until cool enough to handle. Dice the cooled sausage links into small pieces.
  3. 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.
  4. 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.
  5. Preheat oven to 350°F. Prepare a casserole dish with cooking oil spray.
  6. Spoon stuffing mixture into casserole dish, top with remaining cut up yams, dried cherries and chopped pecans.
  7. Cover and bake on middle rack of preheated 350°F oven for 20 minutes until internal temperature reaches 165°F.
  8. Remove from oven; remove foil and serve.


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