Pineapple Stuffing

• Produce

  • 1/2 cup Celery
  • 1/2 cup Onion
  • 1 (20 ounce can Pineapple

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/2 cup Sugar

• Bread & Baked Goods

  • 8 slices Sturdy white bread

• Dairy

  • 6 tbsp Butter, unsalted

• Other

  • 2 Tablespoons chopped fresh, flat leaf, Italian parsley

Found on themerchantbaker.com

Ingredients

• 6 Tablespoons (3 ounces) unsalted butter
• 1/2 cup finely chopped celery (about 2 medium stalks)
• 1/2 cup finely chopped onion (about 1 small onion)
• 3/4 teaspoon kosher salt
• 4 eggs
• 1/2 cup sugar
• 1 (20 ounce) can crushed pineapple, in its own juice, not heavy syrup, drained
• 2 Tablespoons chopped fresh, flat leaf, Italian parsley
• 8 slices sturdy white bread, sliced into cubes

Directions

• Preheat oven to 350 degrees F. Spray an 11 x 7 baking dish or 2 quart casserole with cooking spray.
• Melt butter in a saute pan over medium heat. Add celery, onions and salt and cook, stirring occasionally, for 5-10 minutes or until softened. Set aside to cool.
• Whisk eggs and sugar in a large bowl until combined.
• Add drained pineapple and parsley and stir to combine.
• Add slightly cooled celery/onion/butter mixture and stir to combine.
• Add bread cubes and gently toss with a large spoon, bringing the wet mixture from the bottom, up and over the bread repeatedly until all bread cubes are evenly coated. Try not to mash or smash the bread cubes while doing this step.
• Lightly spoon the stuffing into prepared baking dish. Evenly distribute in the pan, but do not pack it down.
• Cover baking dish with foil and bake for 25 minutes covered. Remove foil and continue to bake until golden brown, an additional 25-30 minutes.
• Allow to sit for 10 minutes before serving.