Pineapple Cranberry Stuffing

“This super-simple recipe came from a vegetarian friend. It was served with Thanksgiving dinner as a side dish; however, I thought it was sweet enough to be called dessert (just top with non-dairy whipped cream). Appropriate to serve with pork, chicken or turkey. It would be pretty & delicious for a brunch. You will never know it contains bread cubes.”
READY IN:
1hr 15mins
SERVES:
10
YIELD:
1 9x13 inch casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 2-quart casserole with non-stick cooking spray.
  3. Add bread cubes to casserole.
  4. Cream butter and sugar.
  5. Beat in eggs, one at a time.
  6. Stir in pineapple (with juice) and cranberries.
  7. Pour over bread cubes.
  8. Bake for 1 hour.

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