Pineapple Stuffing Balls Recipes

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
• Shape mixture into 2-inch balls and arrange on prepared baking sheet.
• Bake until golden and crisp, about 20 minutes.

PINEAPPLE BALLS

Steps:

• Cream together butter and confectionary sugar, add unsweetened coconut and mix together well. Scoop out one or two table scoopfuls of mixture and put in the palm of your hand and roll into a ball. Then make a little opening in to middle with your finger and place a cube or half of pineapple, close hole with the mixture. Then roll in graham cracker crumbs, continue doing this until all mixture is used. Place all pineapple balls in a container with lid and put in fridge or freezer for longer storage. Take out what you need to serve, enjoy. Bonita's Tip: These no bake pineapple balls will keep until all eaten if FROZEN after you make them, only take out what you need to serve. Have all ingredient measured and in bowls before you start for easier access and less mess. Cut pineapple cubes in half if you like to make smaller balls and more.

SIMPLE PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch glass baking dish with vegetable cooking spray.
• Stir together, drained pineapple, milk, sugar, and eggs in a large bowl; mix well. Gently fold bread cubes in, until well moistened. Pour mixture into prepared dish.
• Bake in preheated oven until lightly golden on top, 25 to 30 minutes.

PINEAPPLE CHRISTMAS BALLS

Steps:

• Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product.
• Next, add in the pineapple, one cup of the coconut, the graham crumbs, and the packet of pineapple jello. Just toss the powder into the bowl with the other ingredients. You do not need to prepare the jello first.
• Mix the ingredients well until thoroughly combined.
• Place bowl in fridge for one hour.
• Once ready, portion mixture into tablespoons and roll into balls. Roll ball into remaining coconut.
• Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

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.

PINEAPPLE STUFFING BALLS

Steps:

• 1. Preheat the oven to 325°F. Grease a casserole dish and set aside. 2. Combine the stuffing mix with the melted butter or margarine in a large bowl, and set aside. 3. Combine the pineapple with the cinnamon in a small bowl. Blend the pineapple mixture with the stuffing. Then blend in the pineapple juice-including the juice that was drained from the pineapple pieces-and the water, mixing well but lightly. 4. Shape the stuffing mixture into 6 to 8 balls. If desired, press a macadamia nut on top of each ball so that the nut is half covered by the stuffing. 5. Arrange the stuffing balls in the prepared dish, cover tightly with aluminum foil, and bake for 35 to 45 minutes, or until firm to the touch.

STUFFING BALLS

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.