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.
3 thoughts on “So you don’t have to…”
What if you left out the sugar, do you think that would make it less a dessert and more a side?
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
That looks good. I’m glad you got time to try it, because I just flat ran out of time.
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