How To Make Sweet Roll Stuffing
Switch up your usual sides for the holidays and try this sweet roll stuffing of honey ham and Hawaiian rolls for a dish that’s topped with coconut flakes.
- 2tbspvegetable oil
- 1sweet yellow onion,diced
- 3clovesgarlic,thinly sliced
- ½tspred pepper flakes
- 1red bell pepper,seeded and diced
- 1yellow bell pepper,seeded and diced
- 2cupshoney ham,(300 g), diced
- 24hawaiian sweet rolls,cut into 1-inch cubes, toasted
- 2tspkosher salt
- 1tspfreshly ground black pepper
- 3large eggs
- 1cupchicken stock,(240 ml)
- 4tbspunsalted butter,melted, plus more for greasing
For Coconut Topping:
- ½cupunsweetened coconut flakes,(50 g), shredded
- 1tbsppoppy seeds
- 3scallions,thinly sliced
- 2orange zests
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with butter.
In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, for 15 to 20 minutes until translucent and starting to caramelize. Reduce the heat to medium-low if the onion starts to burn.
Add the garlic and red pepper flakes and continue to cook for about 5 minutes until the garlic is fragrant.
Add the red and yellow bell peppers and ham to the pan and cook for about 5 minutes, stirring frequently, until the peppers are tender.
Transfer the toasted Hawaiian rolls to a very large bowl. Pour the onion and ham mixture over the bread cubes and season with the salt and pepper.
In a medium bowl or liquid measuring cup, whisk together the eggs, chicken stock, and melted butter until well combined.
Pour about ½ cup of the stock mixture at a time over the bread mixture and stir until well combined.
Transfer the stuffing mixture to the prepared baking dish. Gently press the mixture down so the stuffing sits below the rim of the dish. Cover with foil.
Bake the stuffing for 45 minutes.
In a small bowl, combine the shredded coconut, poppy seeds, and orange juice and mix well. Stir every 10 minutes or so as the stuffing bakes.
Uncover the stuffing and top with the soaked coconut mixture, sprinkling evenly over the entire surface. Leave any excess orange juice behind in the bowl.
Return the stuffing to the oven and bake for 10 to 15 minutes until the coconut is light golden brown and crisp.
Remove the stuffing from the oven and let rest for 10 to 15 minutes, then top with the scallions and orange zest.
Serve warm. Enjoy!
- Calories: 511.34kcal
- Fat: 16.10g
- Saturated Fat: 6.13g
- Trans Fat: 0.18g
- Monounsaturated Fat: 5.15g
- Polyunsaturated Fat: 3.13g
- Carbohydrates: 70.50g
- Fiber: 4.60g
- Sugar: 5.67g
- Protein: 21.19g
- Cholesterol: 65.49mg
- Sodium: 1006.46mg
- Calcium: 149.73mg
- Potassium: 374.33mg
- Iron: 4.58mg
- Vitamin A: 74.52µg
- Vitamin C: 55.22mg
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