We sometimes make exceptions to our diet when it comes to special occasions. It seems to be that for several of our special occasions or holidays this past year, pineapple stuffing has shown it's face. Jamey's birthday was one of these occasions.
I arranged for babysitters (the kids' aunt and uncle- the best kind of babysitters, second only to grandparents) to come and watch all three children while we went out for dinner the day after Jamey's birthday. I knew he wouldn't get home until late on his birthday day. I still wanted to do something special, so in addition to the Happy Birthday banner the kids painted and the cards we gave, I offered to make him whatever he wanted for dinner. He chose Curried-Chicken Potpie, Pineapple Stuffing and Wacky Cake. We also had applesauce. Of course.
So, here it is. When we splurge, this is how we often splurge.
Pineapple Stuffing (adapted slightly from my Mom's recipe)
I never said this was healthy. Just keep that in mind.
12-14 slices whole wheat bread, cubed into bite size peices (I store the crusts no one will eat in the freezer and save them for this recipe and bread pudding)
6 tbsp. butter
3/4 cup sugar
1 20-ounce can crushed pineapple with juice
Place the bread cubes in a large bowl and set aside.
In the bowl of your electric mixer, cream butter and sugar. Beat in eggs. Stir in pineapple and juice. Add the pineapple mixture to the bread cubes and fold in until combined.
Pour stuffing into a greased 2-quart baking dish and dust with cinnamon.
Bake at 350 degrees for 45 minutes or until the top is golden brown.