Hawaiian Bread Oyster Mushroom Stuffing Food

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KING'S HAWAIIAN BREAD (COPYCAT)



King's Hawaiian Bread (Copycat) image

We absolutely love this bread. My sister won't buy anything but. It's kinda expensive so when I came across this, I had to add it here so we (Mom, Chris, and I) could always have it and everyone else could enjoy it too. The first time I ever had it, it was with the Spinach Veggie dip...OMGOSH it was DEEEVINE! So...next time you don't wanna spend the money, whip it up yourself! It does take a while...but so worth it!

Provided by Redneck Epicurean

Categories     Yeast Breads

Time 3h15m

Yield 3 loaves

Number Of Ingredients 9

6 cups all-purpose flour, plus
1/2 cup flour
3 eggs
2 cups pineapple juice
3/4 cup sugar
1/2 teaspoon ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter (one stick) or 1/2 cup margarine, melted (one stick)

Steps:

  • Beat the eggs. Add the pineapple juice, sugar, ginger, vanilla, and butter.
  • Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix.
  • Add the remaining 3 cups of flour and mix in . Blending with a spoon will be hard, so you may have to use your hands. Make sure it is thoroughly combined. Cover the bowl with a cloth and set in a warm place to rise for 1 hour.
  • Remove from the bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into three equal parts.
  • Place in greased and floured loaf pans or shape into rolls. Cover and place in a warm place to rise for 1 hour.
  • Bake at 350 degrees for 25-30 minutes or golden brown.

Nutrition Facts : Calories 1630.8, Fat 38.7, SaturatedFat 21.5, Cholesterol 267.3, Sodium 353, Carbohydrate 280.8, Fiber 9, Sugar 67.7, Protein 37.1

OVEN-BAKED MUSHROOM STUFFING



Oven-Baked Mushroom Stuffing image

For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

6 -8 slices bacon, diced
4 celery ribs, chopped
2 medium onions, chopped
6 garlic cloves, chopped
1 lb fresh mushrooms, chopped
1/2-1 teaspoon rubbed sage (can use 1 teaspoon dried thyme)
seasoned salt and pepper (to taste)
1 (16 ounce) package cornbread stuffing mix (approx. 9-10 cups, more or less) or 1 (16 ounce) package fresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
1/2 cup chopped celery leaves (from the top of celery stalks)
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
2 -3 tablespoons butter, melted

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13x9 baking dish.
  • In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
  • Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
  • Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
  • Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
  • Combine eggs and broth; add to stuffing mixture and mix well.
  • Spread into prepared baking dish, (dish will be full).
  • Dot with melted butter.
  • Cover and bake for 30 minutes.
  • Uncover and bake 10 minutes longer, or until lightly browned.

MARTHA'S MUSHROOM STUFFING



Martha's Mushroom Stuffing image

From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.

Provided by DitaVT

Categories     Thanksgiving

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
coarse salt and pepper
1 1/2 lbs assorted mushrooms, trimmed and quartered (for uniform pieces)
2 loaves Italian bread, cut into 1-inch cubes (1 pound total)
1 (14 1/2 ounce) can reduced-sodium vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
  • Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
  • Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
  • Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
  • Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
  • Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

HAWAIIAN STUFFING



Hawaiian Stuffing image

I have a recipe for Hawaiian Stuffed Chicken Breasts that my family just goes crazy for. It is stuffed with hawaiian stuffing. It is so good I decided to make it separatly as a side dish. Yummm!

Provided by looneytunesfan

Categories     Pineapple

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (6 ounce) box chicken stuffing mix
1 1/2 cups hot water
4 tablespoons butter
1 (8 1/4 ounce) can crushed pineapple in syrup

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.

Nutrition Facts : Calories 297.7, Fat 13.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 629.8, Carbohydrate 40.5, Fiber 6.5, Sugar 9.4, Protein 4.6

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