Macadamia and Ginger Stuffing

Macadamia and Ginger Stuffing

(Adapted from The Flavors of Bon Appétit)

 

6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed

1/4 cup butter or margarine

1 pound sweet Italian sausage, casings removed

1 cup chopped shallots or onions

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, slightly beaten

 

Preheat oven to 350 degrees F. Bake bread cubes on cookie sheet until dry and firm, stirring occasionally, about 18 minutes. Transfer to large bowl.

 

Melt butter or margarine in large skillet over medium heat. Add sausage, onions and ginger. Sauté until sausage is thoroughly cooked (about 10 minutes), breaking up meat with back of spoon. Transfer to bowl of bread cubes. Mix in green onions and next 4 ingredients. (This  much can be done 1 day ahead. Cover; chill.)

 

Butter a 13- x 9- x 2-inch baking dish. Moisten stuffing with chicken broth. Season with salt and pepper. Mix in eggs. Transfer to prepared dish and cover with foil. Bake 45 minutes. Uncover and bake about 10 minutes, or until golden brown on top.

 

Yield: 8 servings