Macadamia and Ginger Stuffing

Name: Macadamia and Ginger Stuffing
Ingredients: 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed; 1/4 cup (1/2 stick) butter; 1 pound sweet Italian sausage, casings removed; 1 cup chopped shallots; 1/4 cup minced peeled fresh ginger; 1 cup chopped green onions; 1 cup chopped drained canned water chestnuts; 1 cup coarsely chopped dry-roasted macadamia nuts; 1/2 cup chopped fresh parsley; 2 tablespoons grated orange peel; 3/4 cup (about) canned low-salt chicken broth; 3 large eggs, beaten to blend

12 ingredients

19 steps

Ingredients

6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed
1/4 cup (1/2 stick) butter
1 pound sweet Italian sausage, casings removed
1 cup chopped shallots
1/4 cup minced peeled fresh ginger
1 cup chopped green onions
1 cup chopped drained canned water chestnuts
1 cup coarsely chopped dry-roasted macadamia nuts
1/2 cup chopped fresh parsley
2 tablespoons grated orange peel
3/4 cup (about) canned low-salt chicken broth
3 large eggs, beaten to blend

Directions

1

Preheat oven to 350F.
2

Place bread cubes on baking sheet.
3

Bake until dry and firm, stirring occasionally, about 18 minutes.
4

Transfer to very large bowl.
5

Melt butter in heavy large skillet over medium-high heat.
6

Add sausage, shallots and ginger.
7

Saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes.
8

Transfer to bowl containing bread cubes.
9

Mix in green onions and next 4 ingredients.
10

(Can be made 1 day ahead.
11

Cover; chill.)
12

Butter 13x9x2-inch baking dish.
13

Mix enough chicken broth into stuffing to moisten.
14

Season with salt and pepper.
15

Mix in eggs.
16

Transfer stuffing to prepared dish.
17

Cover with foil.
18

Bake 45 minutes.
19

Uncover and bake until golden brown on top, about 10 minutes longer.