Ingredients:

  • 8 cups stale bread, cubed (about 240g)
  • 1 cup fresh pineapple, diced (150g)
  • 1 medium onion, diced (150g)
  • 2 celery stalks, diced (100g)
  • 1/2 cup unsalted butter (115g)
  • 1 teaspoon dried thyme (2g)
  • 1 teaspoon dried sage (2g)
  • 1 cup chicken or vegetable broth (240ml)
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 1/2 cup toasted pecans, chopped (60g)
  • 1/4 cup fresh parsley, chopped (15g)

Instructions:

  1. Cube stale bread and place in a large mixing bowl.
  2. Melt butter in a skillet over medium heat. Sauté diced onion and celery until softened, about 5-7 minutes.
  3. Add sautéed vegetables, pineapple, herbs, and seasonings to the bread. Pour in broth and stir to combine. Add beaten eggs and mix until evenly coated.
  4. Spread the stuffing mixture into a greased baking dish.
  5. Sprinkle chopped pecans and parsley on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until golden and slightly crispy on top.