Polynesian Style Stuffing with Portuguese Linguiça Sausage
This 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:
- Dawn of the Red Polynesian Inspired Beer Brined Turkey
- Roasted Pineapple Sauce
- Hawaiian Style Rolls
- Polynesian Style Stuffing with Spam
- Chinese Style Sausage and Shrimp Rice
- Spam Fried Rice
- Classic Poke
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2016 | Issue #118
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 |
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A stuffing made with Hawaiian style rolls, Portuguese linguiça sausage, pineapple, macadamia nuts and hefeweizen style wheat ale.
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Ingredients
- 8 ounce butter, unsalted preferably European style
- 2 each onions, Maui or other Sweet style, jumbo, peeled and cut into 1/2 inch dice
- 2 each celery, stalks, washed and diced
- 1 tablespoon salt, Hawaiian sea
- 1 tablespoon sage, fresh minced
- 11 ounce sausage, Portuguese style Linguiça, chopped
- 2 cup pineapple, canned, cubed, (optional)
- 1/2 cup nuts, macadamia, shelled and chopped lightly
- 8 ounce Hefeweizen, such as Sierra Nevada Brewing Co. Kellerweis or other Hefeweizen
- 1 - 2 cup stock, chicken or pork, preferably homemade
- 1 recipe Hawaiian Style Rolls, recipe here, or 6 - 8 cups of cubed bread
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:
Bacon, Pork and Beer Stuffing, in a Pumpkin
Chinese Style Rice Stuffing
Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers
Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB
Duck Porcini Stuffing
Hazelnut Brown Ale Caramelized Leek Stuffing
Pistachio and Apricot Ale Couscous “Stuffing”
Polynesian Style Stuffing with Portuguese Linguiça Sausage
Polynesian Style Stuffing with Spam
Pork and Caramelized Leek Stuffing
Purple Rice Dried Cherry Stuffing
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