Jilmars Hawaiian Pineapple Stuffing Recipes

JILMAR'S HAWAIIAN PINEAPPLE STUFFING

Steps:

• Cream the butter and sugar and beat in the eggs and pineapple.
• Fold in the bread cubes.
• Grease a 1 1/2 quart casserole.
• Bake, uncovered for 45 minutes in a 350* oven.
• Good with baked ham.

HAWAIIAN HAM AND PINEAPPLE STUFFING

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.
• Increase the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.
• Whisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.
• Uncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

COUNTRY PINEAPPLE CASSEROLE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in bread cubes. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
• In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
• Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

GRAMMY SMITH'S PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil.
• Bake in the preheated oven until lightly browned and set, about 1 hour.