With the benefits of ginger, perhaps something different in your stuffing – Especially if you like a sweet bread.
The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed.
6 cups/1.4 liters 1/2- to 3/4-inch/13-19mm cubes Hawaiian bread (sweet egg bread), crust trimmed
1/4 cup/57g (1/2 stick) butter
1 pound/450g sweet Italian sausage, casings removed
1 cup/200g chopped shallots
1/4 cup/28g minced peeled fresh ginger
1 cup/58g chopped green onions
1 cup/140g chopped drained canned water chestnuts
1 cup/125g coarsely chopped dry-roasted macadamia nuts
hand full chopped fresh parsley
2 tablespoons/30ml grated orange peel
3/4 cup/180ml (about) canned low-salt chicken broth
3 large eggs, beaten to blend
Preheat oven to 350F/180C/Gas 4
Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl. Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)
Butter 13x9x2-inch/33x23x5cm baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
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