Hawaiian Sweet Bread Holiday Stuffing
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Sage (fresh, chopped)1 tbsp
Thyme Leaves (fresh)1 tbsp
Canola Oil2 medium
Onion (diced)5 stalks
Celery (diced)5 cloves
Garlic (minced)1 cup
Whole Milk1 cup
ChickenDirections:
1
Preheat oven to 350 degrees F
2
Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan
3
Place the bread in the oven until it is dry and toasted, about 15 minutes
4
Remove the bread and place into a large mixing bowl
5
Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme
6
Set aside
7
Cut the sausage into 1/4 inch rounds
8
In a large sauté pan over medium high heat, add the oil and brown the sausage
9
Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes
10
Add the garlic and cook for another 3 minutes
11
Add the sausage mixture to the bread
12
Pour the milk and stock over the bread and sausage mixture, stirring to incorporate
13
Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned
14
Serve immediately