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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

Method

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.

Nutritional Facts Per Serving

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