I consider it a happy little kitchen miracle when a recipe yields something that looks, smells and tastes tantalizingly delicious. Using my definition, Grandmom Waters’ Pineapple Stuffing passes muster on all 3 counts.
A staple at the Easter dinner table for as long as I can remember, Pineapple stuffing is a perfect match for ham. Add mashed potatoes, a couple of vegetables, some hot rolls and a lot of good conversation, and you have a holiday meal that’s simple but memorable.
PINEAPPLE STUFFING
Ingredients
• 1 cup margarine
• 2 cup white sugar
• 8 eggs
• 2 (20 ounce) can crushed pineapple, drained
• 10 slices white bread, cubed with a serrated-edge knife (Leave slices on the counter for a few hours to get stale if you have time—it’s easier to handle that way.)
Directions
1. Preheat oven to 350 degrees. Grease a 3-quart baking dish
2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving
I’m not enough of a cook or a chemist to describe what happens from there, but the result is a sweet and tangy, bread pudding-like puffy thing with a toasty, chewy caramelized top whose flavor will bring tears to your eyes.
You still have time to add this to your Easter Sunday dinner menu– give a try and watch them line up for seconds!
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