Baked Pineapple Stuffing 20-oz can crushed pineapple, un-drained 1/4 cup evaporated milk 1 cup packaged cornbread stuffing crumbs 3/4 cup sugar 1/4 cup melted butter or margarine 3 eggs, beaten Lightly grease the bottom and sides of a 3 1/2-quart slow cooker. Combine all ingredients. Pour into the slow cooker.
Cover and cook on high 2 1/2 to 3 hours. Good with baked ham. Serves 4 to 6.
For what it’s worth, this recipe developed out of a challenge from friends that visited Hawaii a couple of years ago and returned right after Thanksgiving. They challenged me to come up with a stuffing-type dish to serve with Turkey (Thanksgiving or Christmas).
After a couple of years, I think I nailed it! LOL! Let me know what you think!