There are a few perks to being newly married. You stick your dirty laundry somewhere in the middle of your husband’s laundry pile, chances are he’ll wash your clothes, no questions asked, no harm done. (Of course, that only applies if he does his own laundry.) You automatically have a cool friend to hang out with every Friday night (and Saturday night and Sunday night and Monday night and Tuesday night and Wednesday night and Thursday night).
Oh, and the other one? You get free access to a whole new set of secret family recipes that have been passed down through the years. Over Easter weekend, I got my grubby hands on this pineapple stuffing recipe. I’ll be the first to admit I was hesitant about the idea of pineapple stuffing. I’m not sure how much I even like pineapple—not to mention pineapple mixed with eggs and bread. I think that’s where the beauty of this recipe comes from. It’s a different, unexpected, sweet surprise. The directions are bare bones, too.
Butter and sugar, mix.
Add eggs, mix.
Bread and pineapple, mix.
Makes 5-6 servings
½ c. butter, softened
¾ c. sugar
6 slices bread, cubed (an excuse to use that White Sandwich Bread you just made)
1 20 oz. can crushed pineapple, drained
½ t. cinnamon
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add bread and pineapple, and mix until combined. Sprinkle cinnamon on top. Bake in a covered casserole dish for 1 hour, removing the cover the last 15 minutes until golden brown.