Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pineapple stuffing for ham. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Pineapple Stuffing For Ham is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Pineapple Stuffing For Ham is something which I have loved my entire life. They’re fine and they look wonderful.
This baked pineapple stuffing is so good with ham dinner! Made with soft bread, sweet pineapple, butter, and eggs. We always have ham for Easter dinner, and a few years back we started adding pineapple stuffing to the assortment of side dishes.
To begin with this particular recipe, we must first prepare a few components. You can have pineapple stuffing for ham using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pineapple Stuffing For Ham:
- Make ready 1 stick Butter (1/2 cup)
- Make ready 1 cup Sugar
- Make ready 4 Eggs
- Prepare 6 slice White bread, cubed
- Get 18 oz Can of crushed pineapple, drained
- Make ready 1 Cinnamon and nutmeg, to taste
I'm usually in charge of · Pineapple Stuffing: a delicious side dish to any gathering! Perfect for Easter or Thanksgiving dinner. Serve with ham and green beans for a. It can be made ahead of time to save your Normally, pineapple stuffing is incredibly sweet and dessert-like.
Steps to make Pineapple Stuffing For Ham:
- Cream butter, add sugar, eggs, pineapple and bread.
- Mix well and Pour into a one-quart baking dish, lightly greased. Note: If mixture seems too wet, you can add more bread before baking.
- Sprinkle with desired amount of cinnamon and nutmeg.
- Bake at 350°F for approximately 45 minutes.
I don't love the idea of all that extra sugar, so I've also cut back on it and added extra. My oldest son had raved about pineapple They made this pineapple stuffing recipe every time a big ham dinner was being served. We have it for both Thanksgiving and Easter, it goes. Found this gem in a church cookbook years ago. It's great with any pork or ham!
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