Servings: 4
Prep Time: 30 min
Cook Time: 20 to 40 min
1 pound; ground lamb
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
3 cup; crushed canned pineapple, drained
1/4 cup; chopped fresh mint
1/4 cup; brown sugar
1/2 cup; melted butter or margarine
3/4 cup; pineapple juice
Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.
Place a large skillet over medium heat. Add the ground lamb and cook, breaking the meat up with a fork, for about 10 minutes, or until no pink remains. Discard all but 1 tablespoon of pan drippings.
In a large bowl, combine the cooked lamb with the stuffing mix, pineapple, mint, and brown sugar. Stir in the melted butter or margarine. Then add the pineapple juice and toss thoroughly but lightly.
Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 20 to 30 minutes until internal temperature reaches 165°F.
If a crisp top is desired, uncover the dish and bake for 10 additional minutes.