This pineapple stuffing recipe goes perfectly with ham or turkey! We’ve redone this old time stuffing recipe and made it taste the best it can possibly taste!
Scale
Ingredients
- 4 tablespoons butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 teaspoon kosher salt
- 1 1/2 loaves white bread (from 20 ounces loaves) toasted and torn into cubes
- 4 eggs, beaten
- 1 1/2 cups half and half
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup chopped parsley (optional)
- 20 ounce can crushed pineapple
- 1 cup sliced, toasted almonds
Instructions
- Preheat oven to 350 degrees. Butter a 9″ x 13″ baking dish and set aside.
- Melt the butter in a large skillet, then add the onion, celery and salt. Cook for 10 minutes until the vegetables are soft. Remove the skillet from the heat and let cool.
- In a large bowl, beat the eggs with the half and half, pineapple, brown sugar, vanilla extract, cinnamon, and parsley. Stir in the almonds and the cooled onions and celery from the skillet.
- Add the toasted bread cubes to the bowl and toss gently until all the bread is combined with the egg mixture.
- Transfer the stuffing to the prepared baking dish, cover with foil bake for 30 minutes.
- Remove the foil from the baking dish and bake the stuffing uncovered for another 25 minutes until the top of stuffing is brown.
- Category: Side DIsh
- Method: Oven
- Cuisine: American
