PINEAPPLE STUFFING
This is great as an accompaniment to almost any ham main dish, especially for an Easter or Christmas ham. But I'd like to try this as a side dish to go with the recipe I posted for Braised Hawaiian Pork Shoulder.
Provided by Vickie Parks
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Cut bread slices into 1/2-inch cubes and lightly toast in oven. (The best way to do this is place bread cubes in single layer on an ungreased baking sheet, and bake about 10-15 minutes in oven at 250ºF, just until dry and very lightly toasted. Let cool completely.) This step can be done a day or two in advance, and the toasted bread cubes returned to the plastic bread bag(s) until ready to use.
- 2. Preheat oven to 325ºF.
- 3. In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.
- 4. Stir thyme, sage, salt, pepper, chicken broth into the onion mixture. Bring mixture to a boil, and quickly remove skillet from heat.
- 5. Place bread cubes in very large bowl. Add celery mixture, parsley, orange zest and pineapple; toss gently until well mixed.
- 6. Spoon stuffing into a lightly greased 13x9-inch glass baking dish, and bake 30 to 40 minutes or until heated through.
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