Macadamia and Ginger Stuffing

Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight. From Bon Appétit, November 1997.

Ingredients Nutrition

  • 6 cups Hawaiian bread, crust trimmed, cut into 1/2- to 3/4-inch cubes (sweet egg bread)
  • 14 cup butter
  • 1 lb sweet Italian sausage, casings removed
  • 1 cup chopped shallot
  • 14 cup minced peeled fresh ginger
  • 1 cup chopped green onion
  • 1 cup chopped drained canned water chestnut
  • 1 cup coarsely chopped dry-roasted macadamia nuts
  • 12 cup chopped fresh parsley
  • 2 tablespoons grated orange peel
  • 34 cup about canned low sodium chicken broth
  • 3 large eggs, beaten to blend

Directions

  1. Preheat oven to 350°F
  2. Place bread cubes on baking sheet.
  3. Bake until dry and firm, stirring occasionally, about 18 minutes.
  4. Transfer to very large bowl.
  5. Melt butter in heavy large skillet over medium-high heat.
  6. Add sausage, shallots and ginger.
  7. Saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes.
  8. Transfer to bowl containing bread cubes.
  9. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.).
  10. Butter 13x9x2-inch baking dish.
  11. Mix enough chicken broth into stuffing to moisten.
  12. Season with salt and pepper.
  13. Mix in eggs.
  14. Transfer stuffing to prepared dish.
  15. Cover with foil.
  16. Bake 45 minutes.
  17. Uncover and bake until golden brown on top, about 10 minutes longer.