KING'S HAWAIIAN Sweet Bread Stuffing

Paula Jones
Meet the Chef!
Paula Jones
Paula is the recipe developer, food stylist, food photographer, writer, editor, and chief dishwasher behind her blog bell'alimento. She started her blog in 2009 as a place to share her recipes with friends and family. She currently lives lives in North Carolina with her college sweetheart and is mamma to THREE very active kids.
Recipe Details

1 package KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

8 ounces Sausage, casings removed

1 stalk Celery

olive oil

1 Onion, minced

1 egg beaten

2 tablespoons Flat Leaf Parsley, minced

1 tablespoon Poultry Seasoning

1-2 cups chicken broth


1/4 cup Chopped Dried Apricots

1/4 cup Cashews

Step 1
Preheat oven to 350 degrees.
Step 2
Heat a saute pan over medium heat. Add sausage and cook until meat is cooked through. Transfer to a plate and set aside.
Step 3
To pan add 1 tablespoon of olive oil and heat over medium heat. Add onion and celery and cook until softened. Season with salt and pepper. Add sausage. Stir to combine.
Step 4
Transfer mixture to a LARGE bowl. Add egg, parsley, and poultry seasoning. Stir to combine. Add in bread cubes and 1 cup chicken broth, apricots and cashews. Combine. If mixture is too dry add additional stock, if mixture is too wet add additional bread.
Step 5
When well combined and to desired consistency pour into an oven proof casserole dish, cover with aluminum foil and bake for approximately 45 minutes. Remove foil and continue baking for additional 15 minutes or until lightly brown.

Paula Jones says:

If you don’t have apricots, dried cherries would make a nice substitution.

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In this recipe!
Original Hawaiian Sweet Round Bread Shop online
Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.