PINEAPPLE CRANBERRY STUFFING

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Pineapple Cranberry Stuffing image

This super-simple recipe came from a vegetarian friend. It was served with Thanksgiving dinner as a side dish; however, I thought it was sweet enough to be called dessert (just top with non-dairy whipped cream). Appropriate to serve with pork, chicken or turkey. It would be pretty & delicious for a brunch. You will never know it contains bread cubes.

Provided by BeachGirl

Categories     Pineapple

Time 1h15m

Yield 1 9x13 inch casserole, 10 serving(s)

Number Of Ingredients 6

1 cup cranberries
1/2 cup butter
1 cup sugar
4 whole eggs
1 (20 ounce) can crushed pineapple with juice
15 slices white bread, cubed

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 2-quart casserole with non-stick cooking spray.
  • Add bread cubes to casserole.
  • Cream butter and sugar.
  • Beat in eggs, one at a time.
  • Stir in pineapple (with juice) and cranberries.
  • Pour over bread cubes.
  • Bake for 1 hour.

Nutrition Facts : Calories 322.8, Fat 12.2, SaturatedFat 6.7, Cholesterol 98.8, Sodium 346.1, Carbohydrate 49.2, Fiber 1.8, Sugar 30.3, Protein 5.5

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