Heather Kirkwoods Favorite Pineapple Stuffing Recipes

PINEAPPLE STUFFING

Steps:

• 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.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

PINEAPPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degrees.
• Spray a 2-quart casserole with non-stick cooking spray.
• Add bread cubes to casserole.
• Cream butter and sugar.
• Beat in eggs, one at a time.
• Stir in pineapple (with juice) and cranberries.
• Pour over bread cubes.
• Bake for 1 hour.