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Prep Time
15 mins
Total Time
1 h
10, plus leftovers


1/4 cup
olive oil, divided
60 mL
1 lb
Italian sausage, casings removed
500 g
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
eggs, beaten
1/2 cup
reduced sodium chicken broth
125 mL
1/4 tsp
1 mL


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.


To blanch diced sweet potatoes, add to boiling water 2 min. then rinse with cold water.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL)
18 g
Saturated Fat:
5 g
32 g
2 g
6 g
60 mg
13 g
800 mg
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