Preheat oven to 350 degrees F. Tear bread into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, approx. 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, walnuts, sage and thyme and set aside.
In a large sauté pan over medium high heat, brown the turkey sausage in oil. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, approx. 10 minutes. Add the garlic and cook for an additional 3 minutes.
Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. (If mixture appears dry, additional milk and stock can be used until mixture is moistened). Fill each half of a pineapple with the stuffing mixture and bake for 30 to 40 minutes or until the top of the stuffing has browned. Serve immediately.
Note: We love using this stuffing for stuffed pork loin. Simply cut a pocket along the length of the pork loin and fill with the stuffing mixture. Truss the pork to hold the mixture in and roast until the pork is done.