Tropical Pineapple Stuffing (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

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. 

Serving Size

Makes 2 quarts.

Related Recipes

• Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Acorn Squash With Apples, Cranberries And Quinoa • Turkey Breast With Blueberry Citrus Sauce (meat)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .