Pineapple Cinnamon Stuffing Recipes

PINEAPPLE-CINNAMON STUFFING

Steps:

• In a large mixing bowl, combine butter, sugar, eggs and crushed pineapple. Mix well.
• Slowly add bread and stir well. The mixture will look a bit soupy in consistency.
• Pour mixture into well greased baking dish.
• Sprinkle top with a bit of cinnamon.
• Bake in preheated 350°F oven, uncovered, for 1 hour. Remove and let set for 15 minutes before serving.

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

BAKED PINEAPPLE STUFFING

Steps:

• Lightly grease the bottom and sides of a 3-1/2 quart crock pot.
• Combine all ingredients; pour into the crockpot.
• Cover and cook on high 2-1/2 to 3 hours.
• Good with baked ham.

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.