Dad's Hawaiian Stuffing
The Ingredients:
2 lbs., Pao Doce (Portuguese sweet bread —you can use this link for a historical recipe and learn about the Portuguese in Hawaii )
1 1/2 lb. Portuguese sausage, chopped (we use Redondo's Mild although any Linguiça or chorizo would also be good)
8 Tablespoons unsalted butter
2 medium onions, diced
6 stalks celery, diced
1 Cup macadamia nuts, chopped and lightly toasted
2 Tablespoons poultry seasoning
4-6 Cups low sodium Chicken or vegetable broth
The Method:
Break bread into bite sized chunks and spread out on baking sheets. Place in oven overnight (no heat) to dry out a bit. If you live in a humid area like we do, toast the
bread crumbs lightly in a low oven for 5-7 minutes.
In a large stock pot over medium heat, cook sausage until the fat is rendered and sausage is nicely browned. With a slotted spoon, remove sausage and place onto a
plate lined with paper towels. Press firmly with more paper towels to squeeze out fat. Carefully pour out the rendered fat from stock pot into a glass jar for disposal
once cooled.
In the same stock pot, return heat to medium and add butter, onion and celery. Cook, stirring often, 8-10 minutes, or until vegetables are softened and beginning
to turn golden brown. Add in poultry seasoning and stir for another minute. Remove from heat.
Add in half of the sweet bread, half of the sausage. Stirring to combine, moisten with some of the broth until the bread begins to hold together (too much will make it
mushy!). Add in the remaining bread and sausage. Moisten again with broth. Toss in macadamia nuts.
Place in baking dishes and bake until heated through (about 30 minutes at 350o F), or stuff into your turkey and bake according to directions.
The Blog:
I grew up in a subdivision in Maunawili Valley that was built on old sugar plantation land. There were banana groves and orchid farms that dotted the fringes of the
valley, the marsh and old side roads. Today, I live in the old plantation town of Paauilo that is still rural and agricultural. Plantations recruited people groups from
many places; Japan, China, the Philippines, the Madras islands, Portugal, and many parts of Europe.
Living in Hawaii gives us the unique privilege of combining the flavors of the many different cultures that truly make this place a melting pot. Please enjoy this ono (delicious!) stuffing that my family has enjoyed for 4 generations. It can be made the day ahead and reheated in a low oven or stuffed into a turkey or chicken and
roasted.