Hawaiian sweet bread is the base for this dressing which calls for cranberries and sunflower seeds along with the traditional chopped celery, onion and seasonings. This recipe will make enough to stuff a 12 to 15 pound turkey.
INGREDIENTS (for 1 servings):
- 2 (1 pound) loaves Hawaiian sweet bread
- 1 teaspoon sage
- 3 teaspoons poultry seasoning
- salt and pepper to taste
- 2 tablespoons butter
- 3 stalks celery, diced
- 1/2 onion, finely diced
- 1 cup water
- 1 1/2 cups dried cranberries
- 1/2 cup sunflower seeds
Cut day old sweet bread into small pieces 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 vegetable 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.