Pineapple Cranberry Stuffing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
1 cup cranberries |
1/2 cup butter |
1 cup sugar |
4 whole eggs |
1 (20 ounce) can crushed pineapple with juice |
15 slices white bread, cubed |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 2-quart casserole with non-stick cooking spray.
3. Add bread cubes to casserole.
4. Cream butter and sugar.
5. Beat in eggs, one at a time.
6. Stir in pineapple (with juice) and cranberries.
7. Pour over bread cubes.
8. Bake for 1 hour.
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