Wednesday, December 21, 2011

Pineapple Stuffing

A great side dish for ham or pork! This recipe serves about 6-8, and it can be easily doubled.

5 slices of white bread, cut into cubes
1 stick of butter, softened
4 eggs
3/4 cup sugar
1 20oz can of crushed pineapple, drained

With a mixer on medium speed, cream butter and sugar. Add eggs one at a time. Mix until well blended. Fold in pineapple and bread cubes. Pour into greased cassarole dish and bake at 350 for one hour (uncovered so it gets crispy)

If you double the recipe, bake for about 1 1/2 hours to two hours, until set in the middle.

1 comment:

  1. This sounds yummy.

    Also wanted to let you know I'm holding a Cooking Light Way to Cook Cookbook Giveaway that ends at midnight tonight in case you want to stop by and leave a comment for a chance to win.