FAN RECIPE – PINEAPPLE STUFFING
Tania Cooper, HBCE
TLC Pregnancy & Birth Services A Childbirth educator & midwifery student from Lancaster
A few days before Thanksgiving PAM was chatting with some of our Facebook friends about what they were going to be cooking. One recipe offered sounded both yummy and easy to make. One of our friends/reader from Lancaster, PA sent us her Pineapple Stuffing recipe and we just had to share it with all of you. If you are cooking a bird this Christmas or New Years, consider Tania’s stuffing pick. Tania is a mom, a childbirth educator, and midwifery student. Thanks Tania, can’t want to try it!
Please use organic ingredients whenever possible!
1/2 – 2/3 loaf of bread, cubed (enough to fill the casserole dish)
1 can crushed pineapple
1/2 c sugar
1/2 c butter
Cream sugar and butter. Mix in eggs, then pineapple. Incorporate bread cubes until well coated. I add more as I go to soak up some of the fluid. Let it stand for 10 min so the bread gets nice and saturated. Bake at 350 for about 50 minutes. Enjoy!
My step mother-in-law always made this for our holiday gatherings. Once we had our first child, my husband and I decided we would stay home and start our own traditions, instead of running all over the place dragging our baby out in the cold. We love the pineapple stuffing and wanted to make it, so now we make it for every holiday meal I make, and sometimes as a side when I make ham!
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