Pineapple turkey stuffing

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946 

Stuffings for Fish and Meat: Pineapple Nut Stuffing

4 cups dry bread, ½”/1cm cubes (I made fresh breadcrumbs in the blender); ¾ cup finely chopped celery; ½ cup chopped walnuts (I used pecans); ¾ cup diced pineapple (or drained canned crushed pineapple); 1 pimento, diced; 1 tspn paprika; dash cayenne; 1 ½ tspn salt (or less); ¼ butter; 2 eggs (I used 1 egg)

Combine bread, celery, walnuts, pineapple, pimento and seasoning. Melt butter, remove from heat, stir in unbeaten eggs and add to bread mixture. Toss lightly.

Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops.

Use crisp bacon cut into small pieces instead of nuts, reduce salt 1/3 and add grated onion, or use red or green bell pepper instead of pimento. 

Makes 6 cups.