- 8
Ingredients
- 24 oz May's Kalua Pork (Thawed)
- 1 cup Diced Onion
- 1/2 cup Diced Celery
- 2 Medium White Bread Loaves (cut into 3/4 inch cubes)
- 2 cups Chicken or Turkey Stock
- 1/2 cup Salted Butter
- 1 teaspoon Chopped Dried Thyme
- 1 teaspoon Chopped Dried Sage
- .5 teaspoon Granulated Salt
- .5 teaspoon Ground Black Pepper
Preparation
Step 1
Preheat oven to 325 degrees and prepare all ingredients
Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, and then transfer to a large bowl.
Meanwhile, heat butter in a 12-inch heavy skillet over moderate heat. Place onions, celery, thyme, sage, salt, and pepper in skillet over moderate heat, stirring occasionally, until vegetables are softened, 5 to 10 minutes. Add 2 May’s 12 oz Kalua Pork packages to pan and heat, stirring occasionally mixing in with vegetables and seasonings. Next, transfer to bowl with bread cubes, and then stir in Kalua Pork mixture. Drizzle with stock, then season with salt and pepper and toss and mix well.
Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 20 minutes more.