Please consult the OU's guidelines for checking fruits and vegetables.

TROPICAL PINEAPPLE STUFFING (meat)

| Not Listed

Ingredients

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted 1/2 cup raisins
1 1/2 teaspoon sage
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 to 2 cups chicken broth


Instructions

Cut the bread into 1 inch cubes. Place the cubes in a large bowl. Add the pineapple, celery, onion, water chestnuts, almonds and raisins. Mix well and set aside. In a small bowl, combine the sage, poultry seasoning, pepper, salt and cinnamon with the broth. Pour the broth evenly over the dry ingredients. Mix to combine. This is enough stuffing to fill a 10 to 12 pound bird. 


Please consult the OU's guidelines for checking fruits and vegetables.

Tropical Pineapple Stuffing (meat)

Eileen Goltz | Meat

Ingredients

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 teaspoon sage
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 to 2 cups chicken broth


Instructions

Cut the bread into 1 inch cubes. Place the cubes in a large bowl. Add the pineapple, celery, onion, water chestnuts, almonds and raisins. Mix well and set aside. In a small bowl, combine the sage, poultry seasoning, pepper, salt and cinnamon with the broth. Pour the broth evenly over the dry ingredients. Mix to combine. This is enough stuffing to fill a 10 to 12 pound bird.