Stuffing Royale

  • Yield: 8 cups
  • Prep: 20 mins
  • Cook: 40 mins


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


  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. Toss into bowl with bread cube mixture. Set aside.
  3. In a small bowl, stir seasonings with broth. Pour seasoned broth evenly over dry ingredients until desired moistness. Toss to combine.
  4. Stuff a 10-pound bird and cook according to directions. Or, place in 2-quart casserole dish. Cover with foil and bake for 30 minutes at 325F. Remove foil and bake an additional 10 minutes.

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