Many years ago, my friend, Poppy, served us this wonderful stuffing with a ham dinner. So enamored with the stuffing was I that I asked her for the recipe, and she was happy to oblige. I cut the sugar in half, and we find it plenty sweet, but feel free to add more sugar if you like things uber-sweet. I also added slightly more pineapple, and instead of using all canned, some of it was freshly cut. Admittedly, it’s not your usual stuffing, but it goes perfectly with ham. And everyone -- even fussy hubby -- seems to like it.
I covered the stuffing for the first 20 minutes, then took the cover off to let the stuffing brown and crisp up. I had no problem finding someone who would take the leftover stuffing home, and I was thereby saved from carb overload. Surely, I would have eaten it all, it's that good.
|Pineapple Stuffing |
Adapted from Poppy Reynolds
Rating: 9.5 out of 10
Click for PRINTABLE PAGE
1/2 cup (1 stick) very soft butter
1/4 cup brown sugar
1/4 cup white sugar
3 eggs, whisked lightly
1 cup crushed pineapple with juices
1 cup fresh pineapple, cut in small chunks
8 cups firm white bread, cut in cubes, baked @250F for 1/2 hour and cooled
Heat oven to 325F. In large bowl, cream butter and sugars. Add whisked eggs and beat well. Fold in pineapple with juices and bread cubes. Spoon mixture into buttered baking dish and bake, covered, for 15-20 minutes, then uncovered for an additional 25– 35 minutes, or till top is nicely crunchy and golden brown and everything is cooked through. Serve with ham. Yield: 8-10 servings