Thursday, 24 January 2013

Moist Pineapple-Bread Dressing

It is supposed to be an accompaniment for roast meat, like a stuffing I guess, but tonight there were only sausages at Chez Ann.  I used a parmesan and onion batard from Coles bakery, left over from Friday’s pavlova dinner party. It had a bit more substance than ordinary white bread and while moist on the bottom was pleasingly crispy on top.  It would have been a good accompaniment to roast pork, but worked OK with the sausages.  Also a good way to use up stale bread and make the meat go further, Ann.

Moist Pineapple-Bread Dressing

440g can Golden Circle Pineapple Pieces, drained, 285ml chicken stock (or water with chicken stock cubes), 60g butter, 1 cup chopped celery, ¼ chopped onion, salt and herbs to taste. 4 cups untrimmed soft bread cubes.

Combine chicken stock, butter and celery in saucepan. Simmer 5 minutes. Stir in drained pineapple pieces, salt and herbs. Bring to boiling point. Remove from stove, lightly stir in bread cubes. Spoon into buttered baking pan in shallow layer. Bake in moderate oven (190°C) until crisp and brown (about 30 minutes). Serve with hot sliced poultry, pork or lamb. Add a cooked green vegetable.

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