Hawaiian Sweet Bread Stuffing
In the 1950's in Hilo, Hawai, Robert R. Taira,
the Hawaiian-born son of Japanese immigrants, opened his first bakeshop, Robert's Bakery, after graduating top
of his baking class. The first round loaves of Original Recipe King's Hawaiian Sweet Bread were made there and
the rest is history.
Today you can find the bread, rolls and other products
in most grocery chains across the nation, and good cooks have used it to create many delicious recipes. This is
one of them.
- 2 (1-pound) loaves Hawaiian sweet bread
- 3 tsp poultry seasoning
- salt and pepper to taste
- 3 stalks celery, diced
- 1 1/2 cups dried cranberries
- 1 teaspoon sage
- 2 tablespoons butter
- 1/2 onion, finely diced
- 1 cup water
- 1/2 cup sunflower seeds
Cut day old sweet bread into small pieces or cubes
and place in large bowl. Add the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until dry.
In a large skillet, melt butter and add celery,
onion and water. Stir until heated but not boiling.
Combine the cranberries, sunflower seeds and celery
mixture to bowl of dried bread; stir well.
Use as a stuffing for turkey, or bake in a buttered
casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.