(Family Features) The holiday season is one of the busiest times of the year, but savvy hosts and hostesses have many tips and tricks they use to help ease the pressure in the kitchen and ensure they have more time with friends and family.
Versatile ingredients save time
Choosing ingredients that can be used in a wide range of dishes is a quick and easy way to shorten shopping lists and save time without sacrificing creativity or flavor. You can save time and still make your favorite recipes party-ready by using King’s Hawaiian bread and rolls in a number of ways.
Unique holiday dishes
Hosts and hostesses have utilized the versatility of King’s Hawaiian brand products for more than 50 years, as it both complements their holiday meals and transforms appetizers, entrees and desserts into one-of-a-kind dishes. For example, adding this delicious bread to a holiday breakfast casserole can enrich the flavors of savory sausage, eggs and cheeses with a hint of sweetness.
Spreads, stuffings, salads and more
Their famous King’s Hawaiian Round Bread pulls double duty as an elegant appetizer that also acts as a centerpiece. By just cutting the top off and carving out the center, it becomes an edible container for your favorite dips and spreads. To save even more time and money, cube the extra bread pieces and toast them for homemade croutons or breadcrumbs perfect for stuffings, salads and dressings.
From bread pudding to pies and even donuts, Kings Hawaiian products can be used in a wide range of desserts that are an easy and delicious addition to your holiday table this season. For more recipes and time-saving tips, please visit KingsHawaiian.com.
- 1 package King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
- 3 cups diced cooked turkey
- 8 ounces mild cheddar cheese shredded
- 4 large eggs, beaten
- 1 tablespoon all-purpose flour
- 1 tablespoon dijon or spicy mustard
- 3 tablespoom butter, melted
- 3 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place bread, turkey and cheese in large bowl and blend gently with large spoon. In another bowl, whisk eggs, add flour, whisk again. Then add mustard, melted butter, milk, salt and pepper. Whisk thoroughly.
- Pour milk mixture over bread, turkey and cheese. Stir gently to blend (be careful not to over-stir as bread can become too moist and break apart).
- Let stand for 5 to 10 minutes for bread to absorb liquid.
- Pour into buttered 2-quart baking dish.
- Preheat oven to 350°F and bake 50 minutes until light golden and puffed. Test by inserting knife into center. If knife comes out clean with little liquid, casserole is ready.
Yield: 6 servings
Cranberry Macadamia Nut Stuffing
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup margarine or butter
- 1 teaspoon dried sage crushed
- 1/2 teaspoon dried thyme crushed
- Ground black pepper to taste
- 2 loaves King’s Hawaiian Original Hawaiian Sweet Round Bread cubed (approximately 1/2-inch cubes for 6 cups)
- 1/2 cup Macadamia nuts chopped
- 1/2 cup dried cranberries
- 1/2 cup chicken broth
- 6-8 pound turkey
- 1-2 tablespoons additional chicken broth (optional)
- Cook celery and onion in margarine or butter in small saucepan until tender. Remove from heat. Stir in sage, thyme and pepper.
- Place dry bread cubes in mixing bowl. Add celery mixture, macadamia nuts and cranberries. Add chicken broth, tossing to moisten.
- Use mixture to stuff one 6 to 8 pound turkey. Transfer any remaining stuffing to casserole dish, adding 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.
- Bake stuffing, covered, at 325°F during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.
Yield: 7 servings
King’s Hawaiian Bakery