Macadamia and Ginger Stuffing Recipe

Name: Macadamia and Ginger Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Macadamia and Ginger Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Macadamia and Ginger Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions