So you don’t have to…

I made the pineapple stuffing and it tasted pretty good, but I just don’t see it as a side for ham.  As a dessert?  Hell yes!  Mrs J thinks it needs some ice cream or whipped cream.  This is way closer to bread pudding than a dish that “stuffing” describes.  Now I can imagine a chicken stuffed with this…

That said, it’s yummy!  I used 1/2 cup of Splenda and a wee bit of cane sugar with the 4 eggs and the can of drained pineapple.  Hmm…I have that pineapple juice–a pineapple glaze for the pudding?  I’ll let you know how that turns out.

[Edit] Pineapple sauce was pretty good, just take the juice drained earlier and set it to simmer atop a burner, add some sweetener-I used 1/4 c of Splenda.  Stir in a slurry made with 2 teaspoons of corn starch in a tablespoon of water.  Use just enough to get the sauce to the right thickness.  Pour the warm sauce over the warm pudding, serve immediately.

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3 thoughts on “So you don’t have to…

  1. I’ll be adding some more pics to the post soon, I made a pineapple sauce to spoon over the pudding and it is great!

    I could see making a layered casserole with this and ham slices, or add cubed ham with the bread and baking it that way–which would make the dish a side in itself and detract from the centerpiece ham.

    I say make it as a dessert, use the pineapple juice with a little sugar and some corn starch to thicken the sauce. Oh, and keep some fresh mint around to garnish instead of the parsley sprig! LOL


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