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Hawaiian Sweet Roll Stuffing Recipe

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This recipe for Hawaiian Sweet Roll Stuffing, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Geoffrey Zakarian


2 tablespoons unsalted butter, softened
One 12-count package Hawaiian sweet rolls, such as King's Hawaiian, cut into 1-inch pieces
4 tablespoons olive oil 
1 tablespoon dried Italian seasoning 
3 hot Italian sausages, casings removed 
1 1/2 cups small-diced onion
1 cup small-diced carrots
1 cup small-diced celery
4 cloves garlic, chopped 
2 tablespoons finely chopped fresh rosemary
6 fresh sage leaves, chopped 
Kosher salt and freshly ground black pepper 
1 cup golden raisins 
1 1/2 cups turkey stock, or more as needed
1 large egg 

Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish. Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes. Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper. Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together. Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes. Serves 6-8.




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