Recipe: Hawaiian Pineapple Stuffing
Description: This is my take on pineapple stuffing (or pineapple filling). I had another recipe and I've tweaked it to my liking so it's not as sweet but still just as delicious! I started making this just for Easter but now it is requested ths I bring it to all holiday meals because it's like getting to eat a dessert with dinner! It's a very dense dish and definitely not for the faint of heart. It's also good served with a scoop of vanilla ice cream on top.
Ingredients: [{"text": "3/4 cup butter or 3/4 cup margarine, softened"}, {"text": "1 cup white sugar"}, {"text": "8 eggs"}, {"text": "1/2 teaspoon vanilla"}, {"text": "2 (20 ounce) cans crushed pineapple, undrained"}, {"text": "15 bread, slices cubed (I always use white bread)"}, {"text": "1 tablespoon brown sugar"}]
Instructions: Preheat oven to 350.
Cream butter and white sugar in a large bowl.
Beat in eggs and vanilla.
Stir in crushed pineapple.
Fold in bread cubes, taking care to make sure that all pieces are covered with the pineapple mixture.
Pour stuffing mixture into a greased 9x13 glass baking dish.
Sprinkle brown sugar over the top (use more or less to taste).
Bake, uncovered, for 45-55 minutes until the center is firm and springs back when touched and the brown sugar is nice and crunchy.
If the brown sugar starts burning before the center is set, cover it with tinfoil and continue baking.
