Pineapple Stuffing

This recipe for pineapple stuffing is a definite family favorite, something we can serve as a dessert as equally as a side dish for a holiday meal. This year, while catching up with my dear friend Carol Ann, talking about what we planned to make for our families for Thanksgiving, she shared that she was making pineapple stuffing. Since I was already making a classic stuffing alongside a cornbread and sausage stuffing, I'd opted to skip the pineapple stuffing this year but felt inspired by her to do so and added it to my menu last minute. Luckily, I had all of the ingredients on hand and the dish comes together in minutes. Unlike other stuffing recipes, you don't need to toast the bread and it always bakes up beautifully. Sweet and lightly crunchy, this is sure to be a favorite for your family (and friends!) too.

INGREDIENTS

• 4 Cups Cubed Baguette
• 20 oz Crushed Pineapple, Drained
• 4 Large Eggs
• 1 Cup Granulated Sugar
• 8 Tbsp. Unsalted Butter, Softened
• ½ tsp. Kosher Salt

INSTRUCTIONS

Step 1: Gather all of your ingredients and preheat your oven to 350℉.

Step 2: In a stand mixer (or large bowl with a hand mixer) cream the butter, sugar and salt.

Step 3: Add eggs, one at a time. After the first egg, the mixture will be creamy, but subsequent eggs will yield a grainy texture. Blend in the crushed pineapple, then gently fold in the cubed bread.

Step 4: Add the mixture into a greased 8x8 glass pan, and bake, uncovered, for one hour. Allow to cool slightly before serving.

Make Ahead Tip: You can prepare this entire dish a day in advance and just keep covered overnight until you are ready to bake. Allow the dish to sit at room temperature for about 20 minutes or so before baking). Perfect for busy holiday meal planning!

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