Big Island Style Baked Stuffing


We're not ashamed to admit that we're fans of boxed stuffing (we love Stove Top!) But when it came to designing a Thanksgiving dish that highlighted Big Island flavors, what better way than with a stuffing!


This recipe is simple - it's all about the fresh ingredients, adding the right amount of broth, lots of butter (Thanksgiving calories don't count!) and being sure to strain out that excess sausage oil. The result is a hearty stuffing bursting with flavor. You might consider this dish a entrée on its own!


Wanna take it up a notch? Read to the end for our recommendations on additional veggies to add. Enjoy!


INGREDIENTS

  • 16 oz (3/4 loaf) Punalu’u Traditional Sweetbread, Medium Diced

  • 1 Pound Country Flavah Sausage Mix or 1 Sausage Link, Chopped

  • 2 Cups Celery, Small Diced

  • 1 Tbsp Fresh Sage, Chopped

  • 8 oz (2 sticks) Butter

  • 1½ - 2 cups Turkey Bone Broth (preferred) or Chicken Stock

  • To Taste Lightly Salted Hamakua Macadamia Nuts, Chopped

  • To Taste Ground Black Pepper

INSTRUCTIONS

  1. Pre-heat oven to 300-degrees. Dice Punalu’u Sweetbread into medium cubes (whether using a full loaf or rolls), place on a lightly greased baking sheet and toast until golden brown. Remove from oven; set aside.

  2. On the stove, place a skillet on medium heat. Add Country Flavah Sausage Mix or 1 chopped Portuguese Sausage link. Sauté for 5 minutes until sausage is almost fully cooked. Sausage/sausage mix will release oils - strain out really well and discard oil. Return skillet with sausage back to the stove.

  3. Add celery and fresh chopped sage. Combine well and continue cooking for another 2-3 minutes. Add 2 sticks (1/2 pound) of butter and melt, then add toasted bread chunks.

  4. Turn heat down to low; slowly incorporate turkey broth or chicken stock by pouring in a little at a time into skillet while simultaneously stirring bread mixture. Note: amount of stock used will vary; stop adding stock once stuffing achieves a nice, moist consistency. Add more if too dry or less to avoid oversaturating.

  5. Season with pepper to taste. Cover skillet, turn off heat completely and let stand for 20 minutes.

  6. Once stuffing has settled, set oven to 325-degrees. Spoon stuffing mixture into a casserole dish or baking pan and spread evenly. Sprinkle chopped macadamia nuts on top of stuffing and place uncovered in the oven.

  7. Bake for 17 minutes, remove from oven and let cool before serving. Voilà! Enjoy!

Serves 4-6. Add sliced olives, Ali'i Mushrooms, small diced carrots or onions to enhance your stuffing! Add these additional veggies during step 3 with celery and sage.

WATCH THE TUTORIAL:

To see this recipe in action, watch Ocean's tutorial below:




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