ba-118-polynesian-style-stuffing-sean-z-paxtonThis Polynesian Style Stuffing with Portuguese Linguiça Sausage recipe uses flavors from the Hawaiian Islands; Maui sweet onions, Portuguese Linguiça sausage, macadamia nuts for texture and Hawaiian Style Rolls. This stuffing has a touch of sweet, a touch of spice and a touch of acid, giving it a wonderful balance of flavors and textures. perfect for a Hawaiian Themed Thanksgiving Feast.  This recipe can also be made with Spam.

 

Serves: 8 – 10 guests

Other recipes to make a Hawaiian Themed Thanksgiving Feast:

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2016 | Issue #118

Polynesian Style Stuffing
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A stuffing made with Hawaiian style rolls, Portuguese linguiça sausage, pineapple, macadamia nuts and hefeweizen style wheat ale.
Servings Prep Time
10 guest 30 minute
Cook Time
40 minute
Servings Prep Time
10 guest 30 minute
Cook Time
40 minute
Polynesian Style Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A stuffing made with Hawaiian style rolls, Portuguese linguiça sausage, pineapple, macadamia nuts and hefeweizen style wheat ale.
Servings Prep Time
10 guest 30 minute
Cook Time
40 minute
Servings Prep Time
10 guest 30 minute
Cook Time
40 minute
Ingredients
Servings: guest
Units:
Instructions
  • In a Dutch oven or pot, placed over medium heat, add the butter and let melt. Add the onions and sauté for 6 minutes, then add the celery, salt and sage, cooking this mixture for another 6 minutes. When the onions start to caramelize, add in either the Linguiça sausage (that has been sliced or cubed) and brown meat. This will take about 6 more minutes. Add the pineapple, if using, and the macadamia nuts, cooking the stuffing mixture for another 4 – 5 minutes. Deglaze the pot with the Hefeweizen, then add 1 cup of stock. Mix to combine and turn the heat off.
  • Preheat the oven to 350°F | 177°C.
  • Take the bread, whether it is the Hawaiian Style Roll recipe or other artisan loaf that has been cubed and place onto a sheet tray(s). Toast the bread in the oven for 15 – 20 minutes, until dried out and lightly toasted. Add the bread to the pot with the other ingredients and toss to coat evenly. If the stuffing seems dry, add more stock, 1/4 cup at a time. The unbaked stuffing should be wet, but not pooling water in the bottom of the pan. Transfer the stuffing to a 9”x13” pan, spreading it out evenly, while keeping a rough top, creating more surface area for browning.
  • Place into the hotxoven and bake for 30 – 40 minutes, until the top is browned and the stuffing reaches 200°F | 93°C. Serve immediately or tent with foil and keep warm.
Recipe Notes

More Stuffing Recipes:

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Polynesian Style Stuffing with Portuguese Linguiça Sausage
Polynesian Style Stuffing with Spam
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Pork and Caramelized Leek Stuffing
Purple Rice and Dried Cherry Stuffing
Purple Rice Dried Cherry Stuffing

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