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Pineapple Stuffing

Reviewed: Dec. 27, 2013
I made this as a side dish for the "Rosemary-Scented Pork Loin Stuffed with Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce" for Christmas. It was a hit. As previously mentioned, I cut the sugar in half and doubled the recipe adding 1 20 oz can of crushed pineapple and 1 20 oz can of chunk pineapple. I used 10 slices from a loaf of somewhat coarse oatmeal bread. I baked it in two 8-in square pans to try to decrease cooking time. I haven't tried freezing it, but will again double the recipe next time and try to freeze half for later.
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