Pineapple Raisin Stuffing Recipes

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PINEAPPLE STUFFING



Pineapple Stuffing image

A scrumptious pineapple and bread cube stuffing that is great as a side dish with ham. I often make this dish for the holidays.

Provided by BBHEALY

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h5m

Yield 5

Number Of Ingredients 5

½ cup margarine
1 cup white sugar
4 eggs
1 (20 ounce) can crushed pineapple, drained
5 slices white bread, cubed

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

Nutrition Facts : Calories 506 calories, Carbohydrate 70.7 g, Cholesterol 148.8 mg, Fat 22.8 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 4.5 g, Sodium 437.6 mg, Sugar 57.7 g

PINEAPPLE RAISIN STUFFING



Pineapple Raisin Stuffing image

A co-worker gave me this stuffing recipe years ago. I added cinnamon and raisins for even more flavor. It accompanies ham dinners throughout the year.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12-14 servings.

Number Of Ingredients 7

1/2 cup butter, softened
1 cup sugar
1 to 2 teaspoons ground cinnamon
4 eggs
4 cans (8 ounces each) crushed pineapple, undrained
1 cup raisins
1 package (14 ounces) seasoned stuffing croutons

Steps:

  • In a small bowl, cream the butter, sugar and cinnamon. Add eggs, one at a time, beating well after each addition. Stir in pineapple and raisins. Place stuffing croutons in a large bowl; stir in pineapple mixture., Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 325° for 60-75 minutes or until a thermometer reads 160°.

Nutrition Facts :

STUFFING WITH GOLDEN RAISINS AND WALNUTS



Stuffing with Golden Raisins and Walnuts image

Provided by Sandra Lee

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
3/4 cup golden raisins
2 tablespoons canola oil
1 medium onion, chopped
2 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
1 loaf stale bread, cubed
1 cup walnuts, toasted and coarsely chopped
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh sage leaves
2 (14 1/2-ounce) cans chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
  • Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

PINEAPPLE STUFFING



Pineapple Stuffing image

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray
10 slices white sandwich bread, cut into 1 1/2-inch cubes (about 6 cups)
1 stick (8 tablespoons) unsalted butter, softened at room temperature
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
5 large eggs
1 teaspoon vanilla extract
One 20-ounce can crushed pineapple, juice reserved
Kosher salt

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 CARROT RAISIN MUFFINS



Pineapple Carrot Raisin Muffins image

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

Provided by plum pie

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
2 eggs
1/2 cup butter (melted)
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
  • Stir in carrots, raisins and nuts.
  • In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
  • Stir into dry ingredients until just blended.
  • DO NOT OVERBLEND, please. (: (it's for your own good, really).
  • Spoon into greased 2 1/2 inch muffin cups.
  • Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
  • Remove from pan and cool on wire rack.

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