Stuffing Royale

Thanksgiving is just a week away (I can hardly believe how soon it is!). And I'm working on my grocery list for Thanksgiving dinner. Growing up I never liked stuffing. I think it was the heavy sage my family used. Anyway, a few years into our marriage I found this recipe from King's Hawaiian bread.  As I looked it over, I realized this was a winner in my book. Lots of things I really like and not much that I don't like. This is a fruity stuffing. So, if you're preference is for sausage or oysters, this is probably not up your alley. But, we love it.

Stuffing Royale

(printable recipe)

Ingredients:

• 1 16 oz loaf King's Hawaiian bread
• 1 15 oz can pineapple tidbits, drained (or use chunks and chop them small)
• 1 Cup chopped celery (2-3 stalks)
• 1 small onion diced
• 1 8 oz can sliced water chestnuts, drained
• ½ Cup slivered almonds, toasted
• ½ Cup raisins
• 1 14 oz can low salt chicken broth (about 1 ½ cups)
  
• 1 ½ tsp cinnamon
• 1 ½ tsp sage
• 1 tsp poultry seasoning
• ¼ tsp salt
  
• 1/8 tsp black pepper

Directions:

1. Heat oven to 325°
2. Cut bread into 1 inch cubes. Place in a large bowl.
3. Add pineapple, celery, onion, water chestnuts, almonds and raisins.
4. Set aside
5. In a small bowl, stir together broth with seasonings.
6. Pour seasoned broth evenly over dry ingredients. Toss to combine.
7. Place in a 2 qt casserole dish. Cover with foil
   
8. Bake 30 minutes, remove foil and bake an additional 10 minutes.

For stuffing: Stuff a 10-lb bird and cook according to directions.

Notes:
This makes about 2 quarts of stuffing which is a whole lot for our extended family of 6 adults and 2 kids.

There are lots more Thanksgiving recipes at the Ultimate Recipe Swap today. 
And you can find more recipes at:
Friday Food  @ Mom Trends