Pineapple Stuffing 2
Ingredients
1 (16 ounce) can crushed pineapple in it’s own juice, drained (reserving juice)
1/2 to 1 cup sugar depending on how sweet you want it
1/2 cup butter
4 eggs
1/2 teaspoon kosher salt
5 slices bread, cubed and dried
Optional add in ingredients:
1/2 to 1 teaspoon freshly grated ginger
2 tablespoons chopped fresh flat leaf parsley
1/4 cup dried cranberries
1/4 cup chopped pecans
1/4 cup finely chopped celery *
1/4 cup finely chopped onion *
Directions
Preheat oven to 350 F
Cream together butter and sugar until light and fluffy. Add in the salt.
Add eggs, 1 at a time, mixing well after each egg.
Stir in the drained pineapple and any optional ingredients.
Fold in bread cubes. If it looks too dry you can add in the reserved pineapple juice a little bit at a time.
Lightly spoon the stuffing into a well buttered 1 1/2 quart casserole dish. Evenly distribute in the pan, but do not pack it down.
Cover baking dish with foil and bake for 25 minutes covered.**
Remove foil and continue to bake until golden brown, an additional 25-30 minutes.
* If using celery and or onion saute in an additional 2 tablespoons of butter until soft. Cool before adding into the rest of the mixture.
** If the foil touched the stuffing, lightly butter or spray the underside of the foil before covering the stuffing so it does not stick.
