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.
- 6 cups Hawaiian bread, crust trimmed, cut into 1/2- to 3/4-inch cubes (sweet egg bread)
- 1⁄4 cup butter
- 1 lb sweet Italian sausage, casings removed
- 1 cup chopped shallot
- 1⁄4 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
- 1⁄2 cup chopped fresh parsley
- 2 tablespoons grated orange peel
- 3⁄4 cup about canned low sodium chicken broth
- 3 large eggs, beaten to blend
- Preheat oven to 350°F
- Place bread cubes on baking sheet.
- Bake until dry and firm, stirring occasionally, about 18 minutes.
- Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat.
- Add sausage, shallots and ginger.
- Saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes.
- Transfer to bowl containing bread cubes.
- Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.).
- Butter 13x9x2-inch baking dish.
- Mix enough chicken broth into stuffing to moisten.
- Season with salt and pepper.
- Mix in eggs.
- Transfer stuffing to prepared dish.
- Cover with foil.
- Bake 45 minutes.
- Uncover and bake until golden brown on top, about 10 minutes longer.