Ingredients:

  • 4 cups cubed day-old bread (French or sourdough)
  • 1 cup unsweetened pineapple juice
  • 1 cup diced fresh pineapple
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup chopped fresh parsley
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 cup unsalted butter, melted
  • 1/4 tsp salt (to taste)
  • 2 large eggs, lightly beaten

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a skillet, melt butter over medium heat; sauté onion and celery until softened (about 5-7 minutes).
  3. In a large mixing bowl, combine cubed bread, diced pineapple, sautéed vegetables, parsley, sage, thyme, pepper, and salt.
  4. In a separate bowl, whisk together pineapple juice and beaten eggs.
  5. Pour the liquid mixture over the bread mixture and gently combine until evenly coated.
  6. Transfer the stuffing mixture to a greased baking dish, spreading evenly.
  7. Bake for 25-30 minutes until the top is golden brown and crispy.
  8. Let cool slightly before serving.