Pineapple Stuffing Recipe

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Pineapple Stuffing

Vickie Parks

By
@Northwestgal

This is great as an accompaniment to almost any ham main dish, especially for an Easter or Christmas ham. But I'd like to try this as a side dish to go with the recipe I posted for Braised Hawaiian Pork Shoulder.


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Serves:

6 to 8

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/4 c
butter
1 c
diced celery
1 c
diced onion
1 tsp
dried thyme
1 tsp
salt
1/2 tsp
black pepper
1/2 tsp
dried sage
14 1/2 oz
low-sodium chicken broth
1/2 c
fresh parsley, coarsely chopped
1 Tbsp
fresh orange zest
20 oz
can crushed pineapple, drained
2 loaves
king's hawaiian original sweet white bread
1 Tbsp
butter (to grease baking dish)

Directions Step-By-Step

1
Cut bread slices into 1/2-inch cubes and lightly toast in oven. (The best way to do this is place bread cubes in single layer on an ungreased baking sheet, and bake about 10-15 minutes in oven at 250ºF, just until dry and very lightly toasted. Let cool completely.)

This step can be done a day or two in advance, and the toasted bread cubes returned to the plastic bread bag(s) until ready to use.
2
Preheat oven to 325ºF.
3
In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.
4
Stir thyme, sage, salt, pepper, chicken broth into the onion mixture. Bring mixture to a boil, and quickly remove skillet from heat.
5
Place bread cubes in very large bowl. Add celery mixture, parsley, orange zest and pineapple; toss gently until well mixed.
6
Spoon stuffing into a lightly greased 13x9-inch glass baking dish, and bake 30 to 40 minutes or until heated through.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: Hawaiian/Polynesian