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Categories:
Bread butter sausage shallots fresh ginger green onions water chestnuts nuts parsley chicken broth eggs
Viewed: 12 - Published at: 2 years agoIngredients
- 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed
- 1/4 cup (1/2 stick) butter
- 1 pound sweet Italian sausage, casings removed
- 1 cup chopped shallots
- 1/4 cup minced peeled fresh ginger
- 1 cup chopped green onions
- 1 cup chopped drained canned water chestnuts
- 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-salt chicken broth
- 3 large eggs, beaten to blend
Method
- Preheat oven to 350F.
- 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.
