Hawaiian Tropical Stuffing Recipes

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

SWEET ROLL STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter.
• In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and starting to caramelize, 15-20 minutes. Reduce the heat to medium-low if the onion starts to burn.
• Add the garlic and red pepper flakes and continue to cook until the garlic is fragrant, about 5 minutes.
• Add the red and yellow bell peppers and ham to the pan and cook for about 5 minutes, stirring frequently, until the peppers are tender.
• Transfer the toasted Hawaiian rolls to a very large bowl. Pour the onion and ham mixture over the bread cubes and season with the salt and pepper.
• In a medium bowl or liquid measuring cup, whisk together the eggs, chicken stock, and melted butter until well combined.
• Pour about ½ cup (120 ml) of the stock mixture at a time over the bread mixture and stir until well combined.
• Transfer the stuffing mixture to the prepared baking dish. Gently press the mixture down so the stuffing sits below the rim of the dish. Cover with foil.
• Bake the stuffing for 45 minutes.
• While the stuffing bakes, make the topping: In a small bowl, combine the shredded coconut, poppy seeds, and orange juice and mix well. Stir every 10 minutes or so as the stuffing bakes.
• Uncover the stuffing and top with the soaked coconut mixture, sprinkling evenly over the entire surface. Leave any excess orange juice behind in the bowl.
• Return the stuffing to the oven and bake until the coconut is light golden brown and crisp, 10-15 minutes.
• Remove the stuffing from the oven and let rest for 10-15 minutes, then top with the scallions and orange zest.
• Serve warm.
• Enjoy!

HAWAIIAN STUFFING

Steps:

• Mix hot water and butter in bowl. Stir in stuffing mix. When moistened, add the pineapple in syrup and stir until blended. Microwave on HIGH for 5 to 6 minutes until heated through. Fluff with fork.

HAWAIIAN TROPICAL STUFFING

Steps:

• 1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside. 2. Place the butter or margarine in a large skillet, and melt over medium heat. Add the celery, onion, pineapple, and cilantro, and sauté for about 5 minutes, or until the vegetables are soft. 3. Stir the coconut milk into the skillet mixture. Then stir in the stuffing mix, macadamia nuts, shredded coconut, and egg. 4. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

HAWAIIAN STUFFED FRENCH TOAST

Steps:

• Cut wedges from the loaf of Hawaiian Sweet Bread about 3-4 inches thick. Carefully cut a hole in the back of the wedge.
• In a bowl, mix together honey with the Ricotta Cheese. Measure a tablespoon of the Ricotta Cheese mixture and carefully stuff into the back of the wedge of bread.
• Beat the eggs in a bowl. Then dip the bread on all sides in the eggs. Fry the bread in a skillet on Medium to High heat.
• Cook on all sides. When finished, top with fresh strawberries and whipped cream and enjoy!

CHINESE SHIITAKE MUSHROOM STUFFING

Steps:

• *Chinese sausage is available in many Asian markets. 1. Preheat the oven to 325°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Heat a wok or large skillet over high heat. Carefully add the vegetable oil, swirling to coat the sides. Add the Chinese sausage or bacon and the ginger, and stir-fry until fragrant, about 30 seconds. Add the carrots, water chestnuts, mushrooms, and green onions, and stir-fry for 2 minutes. Remove the wok from the heat. 3. Add the stuffing mix, oyster sauce, sesame oil, and pepper to the wok, and stir to combine. Stir in just enough water or broth to moisten. 4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.