Pineapple Cranberry Stuffing
This super-simple recipe came from a vegetarian friend. It was served with Thanksgiving dinner as a side dish; however, I thought it was sweet enough to be called dessert (just top with non-dairy whipped cream). Appropriate to serve with pork, chicken or turkey. It would be pretty & delicious for a brunch. You will never know it contains bread cubes.
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READY IN: 1hr 15mins
SERVES: 10
YIELD: 1 9x13 inch casserole
UNITS: US
INGREDIENTS
Nutrition- 1cup cranberries
- 1⁄2cup butter
- 1cup sugar
- 4whole eggs
- 1(20 ounce) can crushed pineapple with juice
- 15slices white bread, cubed
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DIRECTIONS
- Preheat oven to 350 degrees.
- Spray a 2-quart casserole with non-stick cooking spray.
- Add bread cubes to casserole.
- Cream butter and sugar.
- Beat in eggs, one at a time.
- Stir in pineapple (with juice) and cranberries.
- Pour over bread cubes.
- Bake for 1 hour.
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