Macadamia And Ginger Stuffing

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 6 cups hawaiian bread, crust trimmed, cut into 1/2- to 3/4-inch cubes (sweet egg bread)
• 1/4 cup butter
• 1 lb sweet italian sausage, casings removed
• 1 cup chopped shallot
• 1/4 cup minced peeled fresh ginger
• 1 cup chopped green onion
• 1 cup chopped drained canned water chestnut
• 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 sodium chicken broth
• 3 large eggs, beaten to blend

Recipe

• 1 preheat oven to 350°f
• 2 place bread cubes on baking sheet.
• 3 bake until dry and firm, stirring occasionally, about 18 minutes.
• 4 transfer to very large bowl.
• 5 melt butter in heavy large skillet over medium-high heat.
• 6 add sausage, shallots and ginger.
• 7 saute until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes.
• 8 transfer to bowl containing bread cubes.
• 9 mix in green onions and next 4 ingredients. (can be made 1 day ahead. cover; chill.).
• 10 butter 13x9x2-inch baking dish.
• 11 mix enough chicken broth into stuffing to moisten.
• 12 season with salt and pepper.
• 13 mix in eggs.
• 14 transfer stuffing to prepared dish.
• 15 cover with foil.
• 16 bake 45 minutes.
• 17 uncover and bake until golden brown on top, about 10 minutes longer.