SWEET HAWAIIAN BREAD SIMPLE STUFFING
Simple Stuffing for Holidays, great base to add other ingredients.
Provided by Kim
Categories SIDE DISHES
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Saute onions, celery and butter in a medium saucepan until translucent.
- In a large bowl add the dried stuffing mix, onions and celery.
- Pour in at least 14 oz (1 can) of the chicken broth and gently mix.
- If the stuffing is too stiff add more broth. Add the broth in slowly, you do not want the stuffing to have a soupy consistency.
- Add to a 3 quart casserole dish.
- Cover with foil.
- Bake 30 minutes, removing the foil the last ten minutes to brown the top.
- For a more crunchy stuffing bake uncovered.
Nutrition Facts : ServingSize 0.5 cup, Calories 31 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 163 mg, Sugar 2 g, UnsaturatedFat 2 g
SWEET ROLL STUFFING RECIPE BY TASTY
Our tropical take on stuffing is made with Hawaiian sweet rolls, diced honey ham, and a colorful blend of diced peppers. We finish it off with a citrus-soaked toasted coconut and poppy seed topping for a sweet crunch.
Provided by Tikeyah Whittle
Categories Sides
Time 2h10m
Yield 12 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 502 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 6 grams, Protein 17 grams, Sugar 14 grams
HAWAIIAN SWEET BREAD HOLIDAY STUFFING
Steps:
- Preheat oven to 350 degrees F.
- Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. 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. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. 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. Serve immediately.
HAWAIIAN SWEET ROLLS
These sweet rolls are very similar to the kind found in bakeries...only better! Pineapple adds just the right amount of sweetness. My husband can't eat just one.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 188 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
HAWAIIAN SWEET ROLL STUFFING
Provided by Geoffrey Zakarian
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
HAWAIIAN SWEET ROLL SLIDERS
These make-ahead Hawaiian Sweet Roll Sliders are the perfect meal for game day, picnics, potlucks, or easy weeknight dinners! They are simple to make and only take 20 minutes to heat in the oven!! Definitely one of our family's favorite freezer meals!!
Provided by Make-Ahead Meal Mom
Categories Freezer Meal Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Remove rolls from package, lay flat, and slice in two (so you have one single top piece and one bottom piece). Separate and lay side by side. Spread with dressing.
- Layer Swiss cheese slices over both sections of sandwiches, covering as much as possible.
- Layer ham over the bottom section of sandwiches. Carefully pick up top and flip over onto bottom section. Place sandwich rolls into aluminum pan. (Or if baking fresh, place into foil lined 9x13 dish.)
- In small bowl, combine remaining ingredients and stir. Brush or pour over tops of sandwiches.
- Cover aluminum pan tightly with lid or aluminum foil. Label (be sure to include reheating instructions.) Place in freezer and store up to two months.
- Thaw overnight in refrigerator (skip this step if cooking from fresh).
- Bake in 375F oven, covered, for 20-25 minutes until centers are heated through and cheese has melted.
Nutrition Facts : Calories 359 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 27 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 sliders, Sodium 715 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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- In a medium size bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. Slightly whisk so that it's all combined. Wait a bit until mixture cools a bit (if it's too warm from the melted butter) then add the extracts.
- Meanwhile, in the bowl of your mixer, combine 3 3/4 cups of flour, yeast, salt and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the 2 eggs and egg yolk. A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding 1/4 cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total!
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- Preheat oven to 400°F. Spread cubed rolls and bread on baking sheets in single layers; bake in preheated oven until toasted, about 20 minutes. Let stand until ready to use.
- Cook bacon in a skillet over medium until crisp, about 7 minutes. Transfer to a plate lined with paper towels to drain, reserving drippings in skillet. Add onion, carrots, and garlic to skillet; cook, stirring often, until softened, about 5 minutes. Remove skillet from heat. Crumble bacon.
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