Pineapple Stuffing
Ingredients
1⁄4 cup sugar
4 eggs, well beaten
1⁄2 cup butter, softened
5 slices bread, cubed
20 ounces crushed pineapple in juice, drained (Since I tend to make a double batch of this I’ll use one can of crushed pineapple and one can of pineapple chunks. Either one work well on their own!)
Instructions
1. Preheat oven to 350*F.
2. Beat sugar, eggs, and butter. Fold in bread and pineapple. Pour into 9 by 9-inch baking pan.
3. Bake for 45 minutes or until fully set and browning on top.
Comments
Many years ago my parents’ neighbors brought over a ham feast for my family. The meal included this amazing dish that none of us had ever had before. We gobbled it up and my mom asked for the recipe so I could make it in the future. The original recipe was almost a dessert with an entire cup of sugar, but I’ve been decreasing it over the years since and we find 1⁄4 cup to be the perfect amount for a dinner side dish. This pairs surprisingly well with ham and is met with compliments every time I serve it.
In fact, I often serve ham just to have an excuse to make this!
Shown here with Green Bean Casserole (and store-bought ham).
Person - Nancy Westlake