Teriyaki Hawaiian Bread Stuffing With Bacon and Toasted Pecans

Category: Side Dishes | Blog URL: http://www.eatnlisten.com/2009/11/23/teriyaki-hawaiian-bread-stuffing-with-bacon-and-toasted-pecans/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

1 loaf Hawaiian Bread ( I used R.Rosen's Hawaiian Bread)

9 strips good quality thick sliced apple smoked bacon (I used Dreymiller and Krey)

6 ounces whole unsalted pecans

5 ribs from heart of celery thin sliced

1 medium onion diced

2 eggs lightly beaten

20 ounces can of crushed pinapple

1 cup teryaki sauce ( I used Veri Veri Teriyaki)

1/4 teaspoon ground coriander

1/4 teaspoon ground allspice

1 teaspoon dried parsley

Fresh ground pepper to taste

Preparation

Spread the entire loaf of Hawaiian Bread on a cookie sheet and allow it to sit out for at least 12 hours before preparing the other ingredients.

Flip the bread a few times while it dries.

When each slice is slightly hardened but not "stale", place the bread in stacks of 5-6 pieces on a cutting board,

Dice each stack of bread into approximately 1 inch cubes and place the bread cubes into a large bowl.

Place the strips of bacon on a broiler pan and bake at 325° for 30-45 minutes until crispy, flipping once after 20 minutes.

Drain the bacon and pat dry with paper towels.

When cool, break each slice into 1 inch pieces, make sure to eat a few pieces, I know it's hard to resist.

While the bacon is cooking, bring a nonstick pan to medium heat and add the pecans.

Cook for 5-8 minutes, stirring frequently until lightly toasted

Place the pecans in a bowl and allow them to completely cool, then rough chop the nuts into large pieces.

If you are preparing ahead, refrigerate prepped ingredients in separate sealed containers. The bread cubes and roasted chopped pecans do not need to be refrigerated but should be kept in airtight containers.

To assemble the stuffing, use a large mixing bowl. Add the celery, onions, chopped pecans, and eggs.

Mix lightly with both hands, being careful not to squeeze the stuffing too much.

Drain the can of crushed pinapple and reserve 1/2 of the liquid.

Add the drained pineapple to the bowl and mix lightly again.

Add the teriyaki sauce and remaining spices to the reserved pinapple juice and whisk until incorporated.

Pour this mixture onto the stuffing mix, add the bacon pieces, then mix lightly again. Now your ready to stuff that turkey!

This is where my recipe ends and your recipe begins...the possibilities are endless.

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About

If you are trying to figure out how to dress your turkey, I suggest that she wear a hula skirt, coconut bra, and not much more....

Ok seriously, if you are looking for a way to add some tropical flavors to your holiday dinner, why not try my Teriyaki Hawaiian Bread Stuffing with Bacon and Toasted Pecans?

The ingredients can be prepared up to a day ahead, so there is no fuss when you are ready to stuff your bird. This recipe is enough to stuff a 15-18 pound turkey.

(ingredients)

(Instructions)

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Thank you for reading my blog. I hope you have a wonderful Thanksgiving.

Brad