1. Preheat oven to 325°F. Arrange bread cubes on 2 large, rimmed baking sheets (1 loaf per pan). Bake 10 minutes; toss and bake another 5 to 10 minutes until light golden brown. Transfer to a very large heat-proof bowl and set aside. Grease a 13x9-inch baking dish and 1 side of a large piece of foil; set aside.
2. Melt 1/4 cup butter in a large skillet over medium heat. Add celery and onion; cook 10 minutes or until tender, stirring occasionally.
3. Stir in broth, thyme, salt, sage and pepper; bring just to a boil and remove from heat. Stir in pineapple, parsley and orange zest; add to bread cubes and gently fold until evenly moistened.
4. Loosely spoon stuffing into prepared dish; cover tightly with foil greased-side-down. Bake 20 minutes. Remove foil and bake 10 to 15 minutes until top is golden brown and center is heated to 165°F.
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Directions
1. Preheat oven to 325°F. Arrange bread cubes on 2 large, rimmed baking sheets (1 loaf per pan). Bake 10 minutes; toss and bake another 5 to 10 minutes until light golden brown. Transfer to a very large heat-proof bowl and set aside. Grease a 13x9-inch baking dish and 1 side of a large piece of foil; set aside.
2. Melt 1/4 cup butter in a large skillet over medium heat. Add celery and onion; cook 10 minutes or until tender, stirring occasionally.
3. Stir in broth, thyme, salt, sage and pepper; bring just to a boil and remove from heat. Stir in pineapple, parsley and orange zest; add to bread cubes and gently fold until evenly moistened.
4. Loosely spoon stuffing into prepared dish; cover tightly with foil greased-side-down. Bake 20 minutes. Remove foil and bake 10 to 15 minutes until top is golden brown and center is heated to 165°F.