Hawaiian Sweet Roll Stuffing
This recipe creates a rich and savory Hawaiian sweet roll stuffing, featuring browned Italian sausage, aromatic vegetables, and sweet golden raisins. The sweet rolls are toasted for texture, then combined with a flavorful medley and baked to a golden, crispy finish. It's an excellent side dish, particularly suited for holiday meals.
Equipment
- 1 Medium Baking Dish or Gratin Dish For baking the stuffing
- 1 Large Mixing Bowl For tossing bread and combining ingredients
- 1 Baking Sheet For toasting the sweet rolls
- 1 Large Skillet or Pan For cooking sausage and sautéing vegetables
- 1 Whisk For blending stock and egg
Ingredients
Main
- 2 tablespoons unsalted butter softened
- One 12-count package Hawaiian sweet rolls such as King's Hawaiian, cut into 1-inch pieces
- 4 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 3 hot Italian sausages casings removed
- 1 1/2 cups small-diced onion
- 1 cup small-diced carrots
- 1 cup small-diced celery
- 4 cloves garlic chopped
- 2 tablespoons finely chopped fresh rosemary
- 6 fresh sage leaves chopped
- Kosher salt and freshly ground black pepper
- 1 cup golden raisins
- 1 1/2 cups turkey stock or more as needed
- 1 large egg
Instructions
- Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
- Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
- Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
- Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
- Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.
Notes
To achieve superior texture, ensure the sweet rolls are truly crispy before combining; this prevents a soggy stuffing. When browning the Italian sausage, break it down well for even distribution and maximum flavor release. Don't rush the vegetable cooking; allowing the onion, carrots, and celery to properly sweat and soften builds a foundational layer of aromatic depth. For an even richer profile, consider deglazing the sausage pan with a splash of white wine or extra turkey stock before adding vegetables. Adjust turkey stock quantity based on your desired moisture level; the stuffing should be moist but not swimming. A final sprinkle of fresh parsley or chives after baking adds a pop of color and freshness.