Recipe courtesy of
Jill Novatt
for
Food Network Kitchen
Recipe courtesy of
Jill Novatt
for
Food Network Kitchen
Watch how to make this recipe.
Pineapple Stuffing
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 336
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 117 mg
- Sodium
- 337 mg
This nostalgic stuffing is almost like dessert that can be enjoyed during the meal (and after if you want). We’ve added a little vanilla here since it pairs well with the pineapple and is especially great with ham, balancing the sweet with the savory.
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 336
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 7 g
- Cholesterol
- 117 mg
- Sodium
- 337 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
- Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
- Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
- Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.
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