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Stuffing Royale

Ingredients

  • 1 (16 oz.) King's Hawaiian Bread, cut into 1-inch cubes
  • 1 (15 oz.) can pineapple chunks, in own juice, drained
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup chopped apples (sprinkled with lemon juice, optional)
  • 1/2 cup raisins
  • 1/2 cup butter
  • 1 cup chopped celery
  • 1 small onion, diced
  • 1 1/2 tsp. sage
  • 1 tsp. poultry seasoning
  • 1/8 tsp. pepper
  • 1/2 tsp. salt
  • 1 (14 1/2 oz.) can low salt chicken broth

Preparations

  1. Place bread cubes, pineapple, almonds, apples and raisins in a large mixing bowl.
  2. Sauté celery and onion in a skillet with butter, until tender and translucent.
  3. Toss into bowl with bread cube mixture. Set aside.
  4. In a small bowl, stir seasonings with broth.
  5. Pour seasoned broth evenly over dry ingredients until desired moistness. Toss to combine.
  6. Stuff a 10-pound bird and cook according to directions. Or, place in 2-quart casserole dish.
  7. Cover with foil and bake for 30 minutes at 325° F.
  8. Remove foil and bake an additional 10 minutes.