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!
- 6 tablespoons butter
- 1 1/2 cups onion, diced
- 1 cup celery, diced
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme
- Fresh black pepper to taste
- 14 cups toasted brioche bread cubes (I bought 2 loaves of brioche that were 17.6 ounces each))
- 4 eggs, beaten
- 2 cups half and half
- 1/2 cup reserved pineapple juice
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup chopped parsley
- 20 ounces crushed pineapple, drained reserving juice
- 1 cup sliced, toasted almonds
- 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, salt, pepper and thyme. 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, reserved pineapple juice, brown sugar, vanilla extract, cinnamon, and parsley. Stir in the drained pineapple, almonds, and the cooled onions and celery from the skillet.
- Add the toasted brioche 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.
- Turn oven up to 400, remove the foil from the baking dish and bake the stuffing uncovered for another 20 minutes until inside of stuffing is cooked through and top of stuffing is brown.
- Category: Side DIsh
- Method: Stove Top/Oven
- Cuisine: American
Keywords: stuffing recipe, pineapple stuffing recipe, vegetarian recipe, vegetarian stuffing recipe, side dishes, Thanksgiving recipes