Mom’s Pineapple Stuffing

It’s one of those recipes that Easter would just be wrong without.  Nothing accompanies a great ham quite the way Mom’s Pineapple stuffing does.  I am dusting this one off and giving it to the public so you can go about creating your own special memories.

 

PineappleThe key to this recipe is bread choice on this dish.  You need something that is nice and dense, otherwise the dish turns to mush, and that’s just no good.  A solid sourdough is a great choice, but I will always grab Challah anytime I can for this one.  Avoid processed breads and buy from the bakery if you can, not only is it better, it tends to cut back on some of the preservatives in the breads.


MOM’s PINEAPPLE STUFFING
Makes one 9×9 pan, serves 6-8

1/4 cup
3/4 cup
4 each
1 teaspoon
1/2 teaspoon
1 can
2 cups
Butter, room temperature
Sugar
Eggs
Vanilla
Nutmeg
Crushed Pineapple 14 oz.
Bread Cubes, 3/4”
  1. Preheat oven to 350
  2. In an electric mixer, cream butter and sugar together until creamy
  3. Add eggs one at a time and beat until light and fluffy, scrape bowl sides
  4. Add in Pineapple pieces, including juice.
  5. Remove from mixed and fold in bread by hand.
  6. Lightly butter a 9×9 baking dish, then add in the mixture.
  7. Bake for about 45 minutes until golden brown, uncovered.
  8. Remove and serve!
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One Response to Mom’s Pineapple Stuffing

  1. Heather Whitpan says:

    awwww. I miss this dish. I should make it.

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