- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 10, plus leftovers
Ingredients
- 1/4 cup
- olive oil, divided
- 60 mL
- 1 lb
- Italian sausage, casings removed
- 500 g
- 1
- large onion, finely diced
- 9 cups
- cubed day old bread
- 2.25 L
- 1/2 lb
- sweet potatoes, peeled, diced and blanched (see Tip)
- 250 g
- 1/2 cup
- dried cherries
- 125 mL
- 2
- eggs, beaten
- 1/2 cup
- reduced sodium chicken broth
- 125 mL
- 1/4 tsp
- pepper
- 1 mL
Directions
Step 1
Heat half the oil in a large skillet on medium heat. Crumble in sausage meat. Cook 5 to 8 min. until it begins to brown. Stir in onion and continue to cook until onions soften. Set aside to cool completely.
Step 2
In large bowl, toss bread with cooled sausage mixture, sweet potatoes and dried cherries to combine. In separate bowl, whisk eggs with broth, salt, pepper and remaining oil. Drizzle onto bread mixture and toss again to combine. Add more broth, if needed, to ensure bread is completely moistened (but avoid sogginess).
Step 3
Transfer stuffing mixture into 11 x 9-in. (28 x 22-cm) foil pan. Cover top with foil wrap. Place on barbecue preheated to medium, 35 to 40 min., or until stuffing is cooked through and edges start to brown.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup/250 mL)
- Calories:
- 340
- Fat:
- 18 g
- Saturated Fat:
- 5 g
- Carbs:
- 32 g
- Fibre:
- 2 g
- Sugar:
- 6 g
- Cholesterol:
- 60 mg
- Protein:
- 13 g
- Sodium:
- 800 mg