Kings Hawaiian Cranberry Macadamia Nut Stuffing Recipes

CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Preheat oven to 325 degrees F. Grease a 9 x 13-inch pan, or any other 3-quart pan, with I Can't Believe It's Not Butter!®. Set aside.
• Cut each roll into 8 pieces (cut into more pieces if you'd like smaller bread pieces). Place the bread into a large bowl, set aside.
• In a large skillet, melt I Can't Believe It's Not Butter!® over medium heat. Add the celery and onion and cook until slightly browned on the edges and tender, about 5-6 minutes.
• Pour the celery & onions mixture over the bread. Add the dried thyme, pepper, parsley, macadamia nuts, cranberries, and broth. Stir the mixture until combined, and the broth is absorbed.
• Cover with foil and bake for 35 minutes. Remove the foil and bake another 10-15 minutes, or until the bread is toasted. Serve.

CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Preheat oven to 350 degrees F.
• In a skillet, melt butter over medium heat.
• Add onions and saute 2-3 minutes, until translucent.
• Place bread cubes in very large bowl.
• Add sauteed onions, macadamia nuts and cranberries over stuffing mix.
• Then add broth.
• Mix gently.
• Spoon mixture into a 13-inch by 9-inch glass baking dish and bake 30-40 minutes or until heated through.
• For crunchier stuffing, uncover and bake 10 additional minutes.

MACADAMIA AND GINGER STUFFING

Steps:

• Preheat oven to 350°F. 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 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.

KING'S HAWAIIAN CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
• Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
• Use mixture to stuff one six to eight pound turkey. (Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.)
• Bake the stuffing, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.

KING'S HAWAIIAN CRANBERRY MACADAMIA NUT STUFFING

Steps:

• Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
• Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
• Use mixture to stuff one six to eight pound turkey. (Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.)
• Bake the stuffing, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.