Servings: 4
Prep Time: 30 min
Cook Time: 30 to 50 min
1/2 cup; butter or margarine, softened
1/2 cup; chopped celery
1/2 cup; chopped onion
1/2 cup; canned pineapple chunks, undrained
1/4 cup; minced fresh cilantro
1/2 cup; coconut milk
1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1/2 cup; chopped macadamia nuts
1/2 cup; shredded coconut
1 egg, lightly beaten
Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside.
Place the butter or margarine in a large skillet, and melt over medium heat. Add the celery, onion, pineapple, and cilantro, and sauté for about 5 minutes, or until the vegetables are soft.
Stir the coconut milk into the skillet mixture. Then stir in the stuffing mix, macadamia nuts, shredded coconut, and egg.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.