Thirty five years ago when I was first married, we invited my in-laws over for dinner. DH decided I should roast a turkey. Unlike, most of my female friends whom actually learned to cook from their mothers, I had no interest at that time. I think this was a result of being a Tomboy. So therefore, when I got married, I rather suddenly had to either figure out how to cook things myself or call my Mom on the phone for directions. (I did both). I defrosted the turkey in water in the sink and then placed it in the refrigerator. The day of the dinner party, I followed the directions on the turkey label and roasted the turkey. It came out perfect, except for one thing. I wound up roasting the turkey, the stuffing, the giblets bag, the neck and the gravy packet inside the turkey. My Father-in-law was a great home cook and he just shook his head smiling from ear to ear. Both DH and I were laughing about it. After all it was pretty funny.
The recipe below can be made with any boxed stuffing mix, however I use Stove Top Stuffing for Turkey. This recipe enhances the mix producing a sweet and savory stuffing. When stuffing the bird, don’t forget to stuff the front area where the neck was attached. I stuff that section first so I can stand the bird up without the breast cavity stuffing falling out.
Deborah Kaplan (AcadiaTwo) lives in South Jersey with cat JK. You can also see her recipes on food.com and recipezazz.com under AcadiaTwo.
The holidays are fast approaching, which means it’s time to start planning the menu for those big family feasts. As much as we all love the classics, it can get a bit repetitive cooking the same dishes year after year. That’s why I like to try new and exciting recipes to liven things up, and this year I’ll be making turkey stuffed with pineapple!
Stuffing a turkey with pineapple may seem unorthodox but it’s actually a delicious way to add some tropical flair to your holiday spread. The sweet tangy pineapple complements the savory turkey perfectly. It also helps keep the turkey extra moist and juicy. If you’re looking for a fun new way to prepare turkey this year, stuffing it with pineapple is sure to be a hit!
Benefits of Stuffing Turkey with Pineapple
There are a few key benefits to stuffing your turkey with pineapple
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Added flavor – The sweetness and acidity of the pineapple gives great contrast to the savory turkey. It adds a tropical twist that’s different than traditional stuffing
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Juicy turkey – Pineapple is very moist and helps keep the turkey from drying out as it cooks. The natural enzymes in pineapple even help tenderize the meat.
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Festive look – The golden pineapple peeking out from the turkey gives it a bright, festive appearance perfect for the holidays.
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Easy to make – Making a pineapple stuffing is simple. Just mix chopped pineapple with traditional stuffing ingredients like celery, onion and herbs.
How to Stuff a Turkey with Pineapple
Stuffing a turkey with pineapple is easy to do. Here are step-by-step instructions:
Ingredients:
- 1 12-14 lb turkey
- 3 cups chopped fresh pineapple
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄2 cup chopped parsley
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
- 6 cups prepared stuffing mix
Directions:
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Rinse turkey inside and out with cold water. Pat dry with paper towels.
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In a bowl, mix together chopped pineapple, onion, celery, parsley, sage, thyme and salt and pepper.
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Prepare the stuffing according to package directions. Allow to cool slightly.
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Add the pineapple mixture to the prepared stuffing and stir to combine.
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Lightly pack the stuffing into the body and neck cavities of the turkey. Don’t overfill.
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Truss the turkey legs together with kitchen string to hold in the stuffing.
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Roast the turkey as you normally would, until the internal temperature reaches 165°F.
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Allow turkey to rest for 15-20 minutes before carving.
Make sure your meat thermometer reads 165°F in the thickest part of the thigh before removing from the oven. The pineapple stuffing brings amazing flavor, moisture and beauty to your holiday turkey!
Cooking Tips for Perfectly Stuffed Turkey
Stuffing a turkey sounds simple but there are some important tips to know:
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Use fresh, ripe pineapple – It has the best flavor. Drain canned pineapple well before using.
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Chop the pineapple small – Large chunks won’t cook properly.
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Mix with traditional stuffing ingredients – This gives the stuffing stability so it doesn’t get runny.
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Stuff loosely – Overstuffing can lead to uneven cooking. Allow room for stuffing to expand.
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Tie legs together – Helps contain stuffing and allows turkey to cook evenly.
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Cook to proper temperature – Cook until 165°F is reached to ensure stuffing is fully cooked.
Follow these useful tips and your pineapple stuffed turkey will come out perfectly moist and delicious every time.
Get Creative with Different Stuffing Variations
While the classic pineapple stuffing is amazing, you can get creative with different ingredients too. Try these tasty variations:
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Tropical fruit – Add mango, papaya or banana along with pineapple.
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Savory-sweet – Toss in diced ham or bacon along with the fruit.
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Cheesy – Mix in shredded cheddar or pepper jack for gooey pockets.
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Herb-rubbed – Coat the turkey with an herb blend before stuffing.
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Spicy – Infuse the stuffing with jalapeños, cayenne or chili powder.
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Citrus – Brighten with orange or lemon zest.
Let your imagination run wild coming up with fun new combinations! The turkey will take on fabulous flavors from any stuffing.
Frequently Asked Questions
What kind of pineapple should I use?
Fresh pineapple has the best flavor but canned will also work well. Be sure to drain canned pineapple thoroughly first.
Can I use stuffing that’s already cooked?
It’s best to stuff the turkey with uncooked stuffing so it fully cooks inside the bird as it roasts.
Do I need to season the stuffing?
Yes, be sure to add salt, pepper and poultry seasoning to the stuffing before putting it into the turkey. This adds flavor.
How much stuffing should I use?
A general rule of thumb is 1⁄2 to 3⁄4 cups of stuffing per pound of turkey. Avoid overstuffing the cavities.
Is it safe to eat the stuffing?
Yes, as long as the turkey reaches an internal temperature of 165°F, the stuffing will be fully cooked and safe to eat.
Add Some Tropical Flair to Your Holiday Feast
Recipes ~ Photography ~ Food Thoughts ~ Reviews
Thirty five years ago when I was first married, we invited my in-laws over for dinner. DH decided I should roast a turkey. Unlike, most of my female friends whom actually learned to cook from their mothers, I had no interest at that time. I think this was a result of being a Tomboy. So therefore, when I got married, I rather suddenly had to either figure out how to cook things myself or call my Mom on the phone for directions. (I did both). I defrosted the turkey in water in the sink and then placed it in the refrigerator. The day of the dinner party, I followed the directions on the turkey label and roasted the turkey. It came out perfect, except for one thing. I wound up roasting the turkey, the stuffing, the giblets bag, the neck and the gravy packet inside the turkey. My Father-in-law was a great home cook and he just shook his head smiling from ear to ear. Both DH and I were laughing about it. After all it was pretty funny.
The recipe below can be made with any boxed stuffing mix, however I use Stove Top Stuffing for Turkey. This recipe enhances the mix producing a sweet and savory stuffing. When stuffing the bird, don’t forget to stuff the front area where the neck was attached. I stuff that section first so I can stand the bird up without the breast cavity stuffing falling out.
Ingredients:
- 2 boxes stuffing mix
- 4 tablespoons butter (melted)
- 16 ounces crushed pineapple (canned)
- 12 pound turkey (defrosted)
- 2 tablespoons olive oil
- 1 tablespoon Thyme (dry)
Directions:
- Prepare stuffing as directed.
- Add butter, pineapple, pineapple juice from can, into the prepared stuffing and mix thoroughly.
- After taking out the neck, giblets and gravy packet, I rinse the turkey inside and out being careful not to splash any water off the bird that might contaminate my work surface and then pat it dry with paper towels.
- Pre-heat oven to 450 degrees F.
- Place bird in a pan big enough so the bird has some space around it.
- Use a second empty bowl to help stuff the bird.
- Use two spoons.
- Use spoon number 1 to place the pineapple stuffing from 1st bowl into the 2nd bowl, and use spoon number 2 to take it out of the 2nd bowl and stuff the bird. (Continue this process until whole bird is stuffed; this process does not contaminate any stuffing that doesn’t fit into the turkey with raw turkey juice).
- Any remaining stuffing, refrigerate until turkey is finished.
- At this point you can truss up the legs and pull the flap of skin over the stuffing. (I skip this).
- Mix olive oil and thyme together and rub over entire bird until the skin is completely coated.
- Place turkey in the oven and roast for 20 minutes at 450 degrees F, then reduce heat to 325 degrees F and roast for 220 minutes.
- Take turkey out of the oven and let it rest for 20 minutes.
- While it is resting, I remove the stuffing and place it in the bowl with any leftover stuffing that didn’t fit in the bird.
- Check the temperature in the thigh, as it should be between 180 – 185 degrees F.
- DH slices it before it gets to the table, whereas my Dad always carves at the table. (Your choice).
- Enjoy!
Deborah Kaplan (AcadiaTwo) lives in South Jersey with cat JK. You can also see her recipes on food.com and recipezazz.com under AcadiaTwo.
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