Hawaiian Ham and Pineapple Stuffing (side dish)

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6-8

Make a delicious Hawaiian-style bread stuffing to serve as a side dish with holiday turkey or other meats. Hawaiian stuffing is a traditional combination of sweet fruits, spices, and pork. The filling is made with pieces of Hawaiian bread rolls mixed in an egg wash with fried ham, hot chili peppers, and aromatic herbs. The whole thing is baked in the oven and, half an hour before it's ready, topped with pineapple chunks in a light brown sugar caramel sauce. Use oven-toasted bread for a more appetizing final dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 packages of 340 grams of sweets Hawaiian buns, cut into 2 cm cubes.
7 tbsp unsalted butter, plus extra for greasing the pan
340 g smoked ham (e.g. Black Forest), cut into 1 cm cubes.
1 onion, chopped
3 stalks celery, chopped
1 jalapeño pepper, seeded and finely chopped
2 tbsp chopped fresh thyme
1 tbsp chopped fresh sage
2.5 cups lightly salted chicken broth
2 large eggs
1.5 cups fresh pineapple, cut into 1 cm pieces.
1 tbsp. l. brown sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Hawaiian buns, butter, ham, onions, celery, jalapeno pepper, thyme, sage, bouillon, eggs, Pineapple, brown sugar

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven; preheat to 120°C (250°F). Spread the bread cubes on two baking sheets. Bake, rotating the sheets halfway through, until golden brown, 1 to 1.5 hours.
Increase the oven temperature to 375°F (190°C). Grease a 3-quart (3-quart) baking dish. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon of salt, and some freshly ground black pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from heat. Let cool slightly.

Beat the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the filling to the prepared pan. Spread 2 tablespoons of butter over the entire surface. Cover with foil and bake for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until golden brown, about 3 minutes. Add the brown sugar and stir until completely dissolved, about 30 seconds.
Remove the foil from the filling and scatter the pineapple chunks on top. Bake until golden brown, 20-30 minutes.

Note

Prepare the filling 2-3 days ahead of serving; cover with foil and refrigerate. Reheat in the oven at 160°C (325°F), covered with foil, until heated through, then drizzle with broth or melted butter if the casserole looks dry. Bake, uncovered, for a few more minutes until crisp.