Macadamia and Ginger Stuffing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 cup chopped green onions
- 1/2 cup chopped fresh parsley
- 2 tablespoons grated orange peel
- 1/4 cup (1/2 stick) butter
- 3 large eggs, beaten to blend
- 1/4 cup minced peeled fresh ginger
- Carbohydrate 26 g(9%)
- Cholesterol 102 mg(34%)
- Fat 26 g(40%)
- Fiber 4 g(18%)
- Protein 18 g(35%)
- Saturated Fat 8 g(42%)
- Sodium 519 mg(22%)
- Calories 398
Preparation Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl. Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.) Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
Preparation Preheat oven to 350°F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl. Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.) Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
