Served for thanksgiving, or any time, with Ham, or Turkey
TWO 20 ounce cans of Crushed Pineapple (sorry @shadowspub, the canned stuff is the perfect consistency and moisture)
Ten slices of white bread, cut up into cubes
6 eggs
1 cup of Butter
1 cup of sugar
this one takes a bit of planning, so, best to read it all through, then, plan for it on a day when you have time.
I do this step the night before I am cooking it: Open both cans, and pour out the pineapple into a large colander, over a bowl. Save some of the juice. Use it for a glaze for the ham, or for mixing some pineapple drinks!
After the pineapple drains overnight (Or at least, all day long), preheat an oven to 350º F (about 175º C) Grease up (butter but not the butter you are cooking with) a large baking dish, about 10 x 13 inches. (I am using a large Portmeirion oval Baking Dish). In a large mixing bowl, cream the butter and sugar together. Add a beaten egg, one at a time, to the creamed sugar. After all 6 are added, add the crushed pineapple and cubed bread. Mix it all thoroughly.
Bake it about an hour, checking to make sure the tips do not burn.
Remember, pineapple is a great dinner treat, and perfect for keeping you in good standing with the special someone!
Always, I strive to give back To the animals and birds around me to put more plants in than I take out And be a good steward for the world around me!
All Photos by Bluefin Studios.
Pineapple stuffing pairs great with any holiday, and with any ham dish.
@shadowspub, the canned stuff is the perfect consistency and moisture)