Hawaiian Bread Stuffing

Ingredients

• 12 cups cubed Hawaiian sweet bread (from one 12-count package of rolls or one round loaf)
• 1 lb regular or hot Italian sausage, casings removed -OR- bratwursts -OR- breakfast sausage -OR- little smokies
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, chopped
• 1 bell pepper chopped
• 4 cloves garlic, minced
• 2 tsp garlic powder
• 2 tsp italian seasoning
• 1.5 cups chicken or turkey stock, plus more if needed
• 1 large egg, lightly beaten
• Salt and black pepper to taste

Steps

1. Dry the Bread: Preheat oven to 350°F (175°C). Spread the cubed Hawaiian bread in a single layer on a large baking sheet. Bake for 12-15 minutes, or until dried out and lightly golden. Transfer to a very large mixing bowl and set aside.
2. Cook the Sausage: In a large skillet over medium-high heat, brown the sausage, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to remove the sausage to a paper towel-lined plate, leaving about a tablespoon of grease in the pan.
3. Sauté Vegetables and Herbs: Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the onion and celery and sauté for 7-8 minutes until softened. Add the minced garlic and spices and cook for another minute until fragrant.
4. Combine Ingredients: Add the cooked sausage and the vegetable-herb mixture to the bowl with the dried bread cubes.
5. Moisten the Mixture: In a separate medium bowl or large measuring cup, whisk the egg into the chicken or turkey stock until well blended. Pour the stock mixture over the bread and sausage mixture, and fold gently to combine. The bread should be moist but not mushy; add more stock a little at a time if the mixture is too dry.
6. Bake: Transfer the stuffing to a buttered 9x13 inch casserole dish. Dot the top with the remaining 2 tablespoons of butter. Cover with aluminum foil and bake for 30 minutes.
7. Brown the Top: Uncover the dish and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.