Although I knew it was a common and popular recipe in some parts, I was surprised to hear how many people didn’t know how to make Pineapple Stuffing and were looking for the recipe. It is easy to make and tastes amazing, especially with ham glazed with some kind of pineapple glaze or sauce.
We cooked (my wife and I together) an Easter ham dinner for 15 people on Sunday and of course, we made my wife’s pineapple stuffing. The recipe is her recipe but it is the same as a few popular ones I’ve seen, so it’s been passed around quite a bit.
We make it using potato bread but the original calls for white bread, but really it is a personal preference. Potato Bread soaks up the pineapple very nicely and gives it a little extra texture, though it is filling!
The recipe calls for a 9-inch pan to be used and I recommend sticking to it if possible. If you do decide to use a bigger pan, take care not to fill the pan too high as it will not only take longer, but you risk the outside browning nicely while the inside is still very wet and undercooked. If this does happen to you, simply remove the top quarter or more and transfer it to another pan.
Due to the number of requests for it, I’ve put it up on Professional Recipes and you can grab this recipe by going here:
Of course, to go with the Pineapple Stuffing and the ham, I made a Caramel Pineapple Glaze (my own title of course) to glaze the ham and make a sauce for the guests to drizzle over their plates, garnished with, of course, pineapple slices in the sauce bowl (for anyone who loves to munch on pineapple with ham – like me!).
Take care when trying the Caramel Pineapple Glaze recipe though as making the caramel can be tricky if you don’t get the timing quite right. You can grab this recipe by going here:
Enjoy!
Filed under: Gourmet Recipes, Recipes, holiday recipes
