Hawaiian Sweet Bread Stuffing with Sausage and Ham
The Thanksgiving Stuffing That Starts a Conversation
Hawaiian Sweet Bread Stuffing with Sausage and Ham starts with Jones Dairy Farm All Natural Sausage Roll and cubed Jones Heritage Ham browned with green pepper, red onion, and poultry seasoning. Combined with fresh pineapple, egg whites, chicken stock, and shredded mozzarella, then folded into cubed Hawaiian sweet rolls and baked until golden and bubbly. This savory-sweet stuffing recipe serves eight and brings something genuinely unexpected to the holiday table.
Ingredients
- 1 16 oz. Jones Dairy Farm All Natural Pork Sausage Roll
- 1 green pepper, diced
- 1/2 red onion, diced
- salt and pepper, to taste
- 2 cups Jones Dairy Farm Heritage Uncured Half Ham, cubed
- 2 egg whites
- 1/2 cup chicken stock
- 1 cup fresh or canned pineapple, cubed and drained
- 1 cup mozzarella cheese, shredded
- 1 24 roll package Hawaiian sweet rolls, cubed
- cilantro for garnish (optional)
Directions
Preheat oven to 350°F. Add sausage to large sauté pan over medium heat; cook approximately 8-10 minutes, or until meat is cooked through. Use wooden spatula to break sausage into crumbles as it cooks. Transfer to medium bowl and set aside.
Using same pan, sauté green pepper and onion, using juices created by browning meat. Add poultry seasoning, salt and pepper, stirring to combine. Add cooked sausage and ham, stir. Remove from heat and set aside.
Transfer mixture into large bowl and add egg whites, chicken stock, pineapple and mozzarella cheese. Stir well. Add cubed bread and stir slowly to combine. If mixture is too dry, add more stock. If mixture is too wet, add more bread.
Pour mixture into 2-quart casserole dish and cover. Cook covered 45 minutes; uncover and cook another 15 minutes or until bread is toasted and dish is bubbly.
Ratings & Reviews
Leave a reviewEveryone was asking about it
I like to contribute a non-traditional stuffing recipe to our family thanksgiving gathering every year and this one didn’t disappoint. Everyone was asking about it. I did add more stock because the recipe seemed dry when I was mixing it, but in hindsight I should have left it as is. The Hawaiian rolls add more moisture than traditional bread would so extra stock isn’t necessary.
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I subbed Hawaiian sausage (chorizo) for the ground sausage and toasted the Hawaiian shredded bread before mixing it in. With so many things adding moisture, the onions the peppers and especially the pineapple and not one but two meats, I figured a good toast of the bread would do a trick and it did. One minor additional change was I also used whole egg instead of just whites. In for a penny in for a pound I figure. Literally!