Hawaiian Roll Stuffing
Hawaiian roll stuffing is the sweet and savory Thanksgiving side your table needs: toasted rolls, Italian sausage, caramelized onions, and Medjool dates.
Servings 8 Servings
Equipment
- Large rimmed baking sheet for toasting the bread cubes
- Large skillet or sauté pan for the sausage and onions
- Large mixing bowl, for tossing everything together
- 9x13 baking dish
- Parchment paper and aluminum foil for covering while it bakes
- Slotted Spoon
Ingredients
- 1 package Hawaiian Dinner Rolls cut into 1 inch cubes, or other sweet dinner rolls
- 4 links Italian sausages casings removed
- 1 cup yellow onion diced
- 4 tbsp unsalted butter plus more for coating baking pan
- 1 ½ cups chicken stock
- 1 egg lightly beaten
- ¼ cup minced parsley
- 4 medjool dates pitted and diced
- 1 pinch crushed red pepper flakes
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat oven to 300º F. Butter the baking dish. Set aside.
- Place the bread cubes on a large rimmed baking sheet. Bake until lightly browned and crisp, about 15-20 minutes. Remove and cool on baking sheet.
- Meanwhile, add the sausage to a hot saute pan coated with olive oil or cooking spray. Brown until no longer pink, breaking into bite sized pieces. Remove with a slotted spoon and set aside. In the same pan, add the butter and onions and cook on medium-low for 25-30 minutes until the onions are very soft and caramelized.
- Increase oven temperature to 375ºF.
- Add the toasted bread cubes, sausage, onions, parsley, dates and crushed red pepper flakes to a large bowl. Toss gently to combine. Add chicken stock, beaten egg, salt and pepper and toss to combine.
- Pour the bread mixture into the dish. Top with a sheet of parchment paper and then tightly wrap in foil. Bake for 50-60 minutes. Remove foil for the last 10 minutes of baking to crisp the top. Serve immediately.
Notes
1.Key Tip: Toast the cubes at 300ºF until dry and crisp. Dry bread soaks up the stock without getting soggy.
2.Ingredient note: mild or hot italian sausage both work. Taste the cooked filling before salting, since sodium varies by brand.
3.Make ahead: toast the cubes and cook the filling up to 2 days ahead and store them separately. Add the stock and egg just before baking.
4.Doubling: use two 9x13 dishes instead of one deeper dish, with the same bake time.
Nutrition
Calories: 462kcal | Carbohydrates: 37g | Protein: 16g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 606mg | Potassium: 322mg | Fiber: 3g | Sugar: 19g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 4mg
