Crumble sausage into large skillet; cook over medium high heat until pork is completely browned. Drain sausage. Set aside.
Melt butter in skillet. Add celery, onion, oregano and sage cook 10 to 15 minutes or until vegetables are tender.
Combine bread, cooked sausage, celery-onion mixture, pineapple, pecans, cranberries, parsley and pineapple juice in large bowl; mix well. Spoon into 3-quart casserole dish sprayed with cooking spray; cover.
Bake at 375ºF., 30 minutes. Uncover and bake 10 to 15 minutes longer or until heated through. Garnish with pineapple wedges or slices and fresh sage, if desired.
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