1 package (12 ounce, 16 link) Farmer John’s® 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 ounces) Mrs. Cubbison’s® Corn Bread Stuffin’
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 Corn Bread Stuffin’ until well combined and evenly moist.
Preheat oven to 350 degrees. Prepare a casserole dish with cooking oil spray. Spoon Stuffin’ mixture into casserole dish, top with remaining cut up yams, dried cherries and chopped pecans. Cover and bake at 350 degrees for 20 minutes. Remove from oven; remove foil and serve.
Makes up to twelve servings and pairs well with chicken, Cornish game hens, ham, pork or turkey.
Preparation time: 15-20 minutes, Bake time: 20 minutes.