Here at Plum Deluxe, we are always thinking about the next dinner party, and party planning always starts with food! One dish I could never get my head around why it isn't enjoyed more often is stuffing. With such a delicious combination of fruits and veggies and meats and bread, all whipped and baked into the perfect texture, we shouldn't have to wait until the holidays to have a lovely stuffing dish.
We're changing that with today's featured recipe, Hawaiian Savory Stuffing that works for every weekend of the year, not just Thanksgiving. (But yes, it does work wonderfully for the holiday season.)
This stuffing pairs well with a lovely meat dish, such as a pork shoulder, or you can serve it up on its own. What is nice about stuffing is that you can customize it to suit, so feel free to adjust based on the ingredients you have on hand, or throw in any extras that you like. As for wine pairings, try a Bordeaux blend.
Hawaiian Savory Stuffing
Ingredients:
- 6 rolls, King's Hawaiian® Sweet Rolls
- 1 teaspoon ground (Cayenne) red pepper
- 6 slices, deli pepper bacon, chopped
- 1 granny smith apple, peeled, cored, and diced
- 3 stalks celery, sliced
- 1/2 medium red onion, diced
- 1 tablespoon sage
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/4 cup chicken broth
Preparation:
Preheat your oven to 400F.
Chop rolls into 9 cubes per roll, place flat on a baking sheet, sprinkle with cayenne pepper, and bake for 7 minutes (or until browned). Set aside.
Chop bacon into 1-inch pieces. Fry until crispy. Set aside, reserving 1 tablespoon bacon fat.
In a bowl, combine bread and bacon fat; mix until the bread is coated. Then, add: bacon, apple, celery, sage, thyme, rosemary, pepper, and salt. Mix gently until completely combined.
In a lightly greased casserole dish, put chicken broth in the bottom of the pan, then add your stuffing mixture and bake, covered, on 375F for 30 minutes. Serve piping hot.
Andy Hayes
Andy Hayes is the founder and creator of Plum Deluxe. He authors our award-winning weekly email newsletter, The Blend and curates our popular organic tea of the month club.
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