Chef's Table

Polynesian Style Stuffing with Spam

A stuffing made with Hawaiian style rolls, Portuguese linguiça sausage, pineapple, macadamia nuts and hefeweizen style wheat ale.

Servings	Prep Time
10guest	30minute

Cook Time

40minute

Servings	Prep Time
10guest	30minute

Cook Time

40minute

Ingredients

8ounce butter, unsaltedpreferably European style
2each onions, Maui or other Sweet style, jumbo,peeled and cut into 1/2 inch dice
2each celery, stalks,washed and diced
1tablespoon salt, Hawaiian sea
1tablespoon sage, freshminced
11ounce Spamchopped
2cup pineapple, canned,cubed, (optional)
1/2cup nuts, macadamia,shelled and chopped lightly
8ounce Hefeweizen,such as Sierra Nevada Brewing Co. Kellerweis or other Hefeweizen
1 – 2cup stock, chicken or pork,preferably homemade
1recipe Hawaiian Style Rolls,recipe here or 6 – 8 cups of cubed bread

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 the Spam 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 hot oven 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.