Grammy Smiths Pineapple Stuffing Food

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.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
• Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
• Serve warm.

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

PINEAPPLE STUFFING

Steps:

• Cream butter and sugar.
• Add eggs, 1 at a time.
• Stir in pineapple.
• Fold in bread cubes.
• Place in 1 1/2 quart casserole dish.
• Bake 1 hour at 350 F degrees.

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
• Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
• Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
• Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.

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 STUFFING

Steps:

• Preheat oven to 375.
• Grease a 1 1/2 quart cassarole dish.
• Combine and mix all ingredients thoroughly and place in baking dish.
• Bake for 30-35 minutes, until golden brown.

PINEAPPLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter and sugar until fluffy.
• Beat in eggs, one at a time.
• Stir in pineapple.
• Stir in bread cubes.
• Spread mixture in greased 2-qt. casserole dish.
• Bake uncovered for 1 hour.

PORK CHOPS STUFFED WITH APPLES AND SAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
• Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
• Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
• Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
• Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
• Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.