A few years back I went home for the holidays and my Mom made something I’d never had before – Pineapple Stuffing. I wasn’t a big fan of stuffing – but this stuff was so different! It was almost like bread pudding.
Pineapple Stuffing is very easy to make but since it has eggs – I rarely eat it. Over the holidays we went to someone’s house for a meal so it was the perfect time to make it!
You cream the butter & sugar – I realized at this point that I didn’t have a mixer! But then I remembered I had just gotten one of those hand blenders and sure enough – it had a mixer attachment! I wasn’t sure it would be powerful enough – but as you can see – it definitely was! After creaming the butter & sugar – you add eggs one at a time.
And there you go – a piping hot dish of Pineapple Stuffing! It’s sweet and fluffy and a great side – almost like the sweet potatoes would be. I really enjoyed this and can’t wait for another reason to make it again! Easter isn’t too far off!
Mom’s Pineapple Stuffing
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1 lb 6 oz can crushed pineapple, drained
- 5 slices bread, cubed
- brown sugar to top
- Preheat oven to 325.
- Cream butter & sugar.
- Add eggs one at a time.
- Add pineapple.
- Fold in bread.
- Pour into greased casserole dish and sprinkle the top with brown sugar.
- Bake uncovered for 1 hour at 325 until lightly browned.