My Southern Pineapple Dressing
"This is a VERY old recipe that I have doctored over the years! Can be a side dish OR dessert!"
photo by BakingGuru
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 cup unsalted butter
- 3 1⁄2 cups sugar
- 1 tablespoon vanilla
- 4 eggs
- 1 cup milk
- 2 (20 ounce) cans crushed pineapple, DRAINED WELL
- 1 cup dried cranberries, craisins
- 1⁄2 cup chopped pecans
- 22 slices de-crusted bread, torn into pieces
directions
- In large bowl, cream butter, sugar and vanilla.
- Add eggs, milk and pineapple, mix well.
- Stir in "craisins" and pecans.
- Fold in bread.
- Pour into greased 13x9-inch glass baking dish, do not smooth flat--leave tiny peaks.
- Bake, uncovered, in 350ºF oven for 35-45 minutes until caramelized and peaks are tinged brown.
- I serve this warm, not hot.
- Goes great with turkey, ham, chicken, and pork as a side dish.
- Leftovers even go great re-heated with vanilla or butter pecan ice cream!
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Reviews
-
Great addition to the Easter menu. Found it to be too sweet so I cut back on the sugar to 2 cups. Still delicious. -
I took this to Thanksgiving dinner shared by 6 adults. Everyone oohh'd and aahh'd. The hostess decided to serve it warm for dessert. Pineapple haters loved it and requested the recipe. That to me is a ten star recipe! This will be my new covered dish contribution.<br/>I also will take this dish to neighbors as a Christmas plate, dang the cookies and candy! Thank you for a lovely addition to my recipe file. Wish my mom was here to try it! -
This is so AMAZING!! I took it to a New Years party, and it got RAVE reviews! I didn't add the nuts (allergy) and I cut back the sugar to 3 cups, and it was PLENTY sweet. I may even cut back another 1/2 cup next time I make it...and there WILL be a next time. The craisins are such a nice addition to the pineapple dressing...they not only add a nice flavor, but it looks so festive! Thank you so much for making me look like a stand out cook! -
The new addition to, and the hit of our Thanksgiving Table! Thank you Kelly! -
I made this for Easter and everyone LOVED it!!! I will be making it every Easter from now on!
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Tweaks
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I fiddled a bit with this---substituted dried cherries for the craisins, brown sugar for white, and splashed in a little rum. YUM! Definitely a hit as dessert with vanilla ice cream. -
This was GREAT!!! I served it as a side dish for Easter Dinner. It was a wonderful touch of sweetness to add to the traditional dishes. I tried to lower the calories as much as possible so I used splenda instead of real sugar, skim milk instead of regular and margerine instead of butter. I used just a few pre-sliced almonds instead of pecans. I think I won't even bother with the nuts next time because I can tell it will be great without the nuts. I think I may even lower the sugar to 3 cups as well. Thanks for this one.
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
