Sumo Sato is a Hawaii born and raised renaissance man that carries many passions. Whether he’s in his home kitchen making food for his family, in a commercial kitchen consulting for restaurants, or in a classroom kitchen teaching students how to make home style Hawaiian food, Sumo is always cooking and constantly making people smile. Visit ilovemusubi.com
1/2 cupsFresh parsley, loosely packed and coarsely chopped
1 tablespoonorange zest
1 large can (20 ounces)Crushed pineapple, drained
2 loavesKING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread, cut into 1/2-inch cubes and toasted/staled
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Preparation
Step 1
Preheat oven to 325ºF. In 12-inch skillet, melt butter over medium heat. Add celery and onion, and cook 10 minutes or until tender, stirring occasionally.
Step 2
Stir in thyme, sage, salt, pepper, chicken broth; bring to boil quickly remove skillet from heat.
Step 3
Place bread cubes in very large bowl. Add celery mixture, parsley, orange zest and pineapple; toss to mix well.
Step 4
Spoon stuffing into 13-inch by 9-inch glass baking dish and bake 30-40 minutes or until heated through.
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