Thursday, March 28, 2013

Pineapple Stuffing

This week's post will be a bit unorthodox as compared with our normal weekly edition.  After discussing what to do this upcoming week, Jen and I both figured the obvious choice would be ham.  However, it is Easter weekend and every Christian and/or Easter bunny believer is either making ham or lamb.  So in the hopes of offering something different to your holiday meal, I wanted to pass along a Sharp family tradition, Pineapple Stuffing.  While we may not be the originator of this recipe as any quick Google search will tell you, we've grown to love it and welcome it at any family gathering.  Dessert or side dish?  It's debatable.  But there is no controversy over its indisputable deliciousness.
My Mom has been making this dish for years and it continues to be a crowd favorite.  She even turned David into a believer many times over.  It is sweet and buttery and a perfect compliment to the tangy, salty ham.  Given its decadence, we only break out this specialty during holidays but it is highly anticipated all year long.  I hope it becomes a family favorite for you as well!  

Happy Easter!

Pineapple Stuffing

  • 1 (8 ounce) can of crushed pineapple, drained
  • 1 cup of sugar
  • 1/2 cup butter
  • 4 eggs
  • 5 slices of bread, stale and cubed
Cream the butter and the sugar in a mixer.  Add the eggs one at a time.  Stir in the pineapple.  Next fold in the bread crumbs.  Place in a 1 1/2 quart casserole dish.  Bake 1 hour at 350 degrees.  Serve warm.

1 comment:

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