This sweet heavenly dish has been made by my family since I was a little girl! Over the years as an adult making it myself, I have fiddled with it a bit and have come to add vanilla and dried fruits including “craisins” (dried cranberries), dried pomegranates, and this time, dried blueberries joined the choir!

What a fantastic combination it was!!

Pecans have also taken this dish to a whole new level! And when I can find them, sometimes dried cherries and/or strawberries have been added into this wonderfully delicious, special occasion and holiday dish!

My personal favorite, this unique family tradition is a candied and caramelized, very sweet dish that has some asking, “Is it a side dish or a dessert?”

It’s traditionally served as a side dish that not only goes extremely well with roast turkey or chicken, but also pairs well with ham, pork chops, lamb of any kind, and about all cuts of beef, too!

And leftovers, (if there are any!), can also be warmed and served with a scoop of butter pecan ice cream on top and served as a dessert!

So it’s one of those dishes that can be enjoyed any which way you please! Start off serving it with your meal, then the leftovers can be enjoyed the next day as a decadent, rich dessert! Best of both worlds. 😉

It’s comprised of simple ingredients and can be prepared several days in advance and kept in the fridge, then baked the day of the event.

Yep, you guessed it, another make-ahead dish that adorns our table for every single holiday and special event from as far back as I can remember!

There are a few basic recipes floating around out there, and all are delicious hand-me-down recipes from generations of caring cooks, don’t get me wrong, but my version just has that little bit something extra that separates mine from the pack!

The colors are so pretty, so it makes for a beautiful presentation on the table! And this dish couldn’t be easier to throw together, plus it’s economical, too. And since you remove the crusts, the birdies even get a treat!

We can’t forget our little feathered friends!

You’ll definitely want to consider making this one for the holidays! Your guests will LOVE this sweet, fruity, nutty casserole so much that you might want to guard the leftovers!

Some friends of ours made my recipe, and their leftovers “mysteriously walked out of their fridge”! True story! This dish was loved so much, that the leftovers were actually snuck out of their house! Dish and all!! Hilarious!!! Funniest thing I’ve ever heard!!!

So keep an eye out after supper, you never know who may be plotting to steal “That good pineapple stuff”! 😉

Hope you’re enjoying the holidays all! And have a wonderful day!!

Sweet Southern Pineapple Dressing with Pecans & Dried Fruits

Ingredients

1 cup real butter (2 sticks), softened
3 1/2 cups sugar
1 Tbl. vanilla
4 extra-large eggs
1 cup milk
2 (20 oz.) cans crushed pineapple, drained very well
1/2 cup dried “craisins”, (dried cranberries)
1/2 cup dried pomegranates
1/2 cup dried blueberries, (or dried cherries or strawberries)
1/2 cup chopped pecans
22 slices fresh sandwich bread, crusts removed and torn into 1/2″ pieces

Instructions

In large mixer bowl, cream butter, sugar and vanilla. Beat in eggs and milk. Scrape bowl down on sides and bottom, and beat again to make sure all is incorporated. Mix in pineapple.

Gently mix in dried fruits and pecans. *All dried fruits that I use can be found at any grocery store made by Ocean Spray. The craisins are pretty much a must. You can use all craisins, or any combination of dried fruits desired.

Fold in bread just until all is coated. Don’t over mix! Start with about half and fold in just a little, then add rest and fold just until moistened.

Pour and spoon into sprayed 13×9 glass baking dish. Don’t smooth top flat. Leave little peaks, but make sure it’s all in there evenly.

Bake in a preheated 350 degree oven for 45 minutes to one hour until caramelized, sides and bottom are lightly browned, and little peaks are tinged with brown. Let rest.

We all prefer this dish served warm or even room temperature, but not hot.

*This recipe is easily halved, too. Bake in a 7×11 baking dish instead. Time and temps are pretty much the same. You may want to bake just a tad less.