Pineapple-Cranberry-Pecan Stuffing

• 2 whole Large Eggs, Beaten
• 2 dashes Light Cream
• 1/2 teaspoons Pure Vanilla Extract
• 5-1/2 ounces, weight Crushed Pineapples In Natural Juices
• 1 cup Canned Whole Cranberries
• 8 slices Your Favorite Bread (I Use Sourdough) Cubed
• 1/2 cups Chopped Pecans

1. Preheat oven to 375u0b0F.
2. In a large mixing bowl, add beaten eggs, light cream, and vanilla extract. Whisk well. Add crushed pineapples and juices; stir. Add whole cranberries and stir again. Add cubed bread and gently, slowly mix in.
3. Transfer to an 8 x 8 inch nonstick baking dish and smooth out. Add chopped pecans evenly on top. Cover with foil and bake 30 minutes. Remove foil and bake uncovered for an additional 5 minutes.
4. We love this stuffing with ham, turkey, or chicken. I make it at every holiday as a flavorful side dish. Hope you enjoy!

eggs, cream, vanilla, cranberries, favorite bread, pecans

Taken from tastykitchen.com/recipes/holidays/pineapple-cranberry-pecan-stuffing/ (may not work)