King’s Hawaiian & Pork Sausage Dressing
A sweet and savory dressing with melt-in-your-mouth, pineapple-sweet bread, succulent and seasoned pork sausage, pungent onions, peppery celery, and rich melted butter.
- 2-quart casserole dish
- sharp knife
- large mixing bowl
- 10-inch frying pan
- turner spatula
- large, long-handled spoon
- non-stick cooking spray
- 12 oz pkg (12 rolls) King’s Hawaiian Original Hawaiian Sweet Rolls, cubed
- 1 lb ground hot, regular, or mild pork sausage, thawed if frozen
- 1 stick butter, salted
- 3 1/2-inch diameter onion, chopped
- 3 ribs celery, chopped
- 1/8 cup chicken broth
- 1 jumbo egg, beaten
- Tip: Its easier to cube the rolls if they are frozen.
- Preheat oven to 375-degrees F.
- Spray casserole dish with cooking spray.
- Place cubed rolls in large mixing bowl.
- Brown pork sausage in frying pan, breaking it up as finely as possible with turner spatula. Drain.
- Fold pork sausage in with rolls.
- Using same frying pan, melt butter over medium heat.
- Add onion and celery. Turn heat up to medium-high and sauté (fry quickly) until celery is tender and onion is translucent (transparent, somewhat clear).
- Fold onion, celery, and butter in with sausage-roll mixture.
- Fold in broth and beaten egg.
- Place in casserole dish and bake 20 minutes or until top of dressing is lightly browned and toasty.
Stuffing vs. Dressing
Stuffing is placed inside the bird and cooked. Dressing is cooked outside the bird in a separate dish. Note: This dressing recipe can be used as a stuffing as well.
Making This DishClick thumbnail to view full-size
About The Ingredients . . .
King’s Hawaiian Original Hawaiian Sweet Rolls
The original King’s Hawaiian’s are pineapple sweet, soft, fluffy, melt-in-your-mouth dinner rolls first made in Hilo, Hawaii, USA, in the 1950’s. Although the King’s Hawaiian company does not publish their recipe or roll-making technique, most rolls undergo the following processes: 1) The ingredients, oft being comprised of wheat flour, yeast, sugar, and water, are combined in an industrial sized mixer. 2) Mechanical arms within the mixer knead the dough. 3) The dough is allowed to ferment and rise. 4) The dough is loaded into a divider and sharp blades cut the dough into predetermined sizes. 5) The portioned pieces are then moved to a molding machine where they are shaped. 6) They go through a “prover” (a warm humid cabinet) to rest and rise again. 7) They are reshaped and go through a second prover set at a high temperature and high level of humidity to regain elasticity. 8) Next, they are baked in a tunnel oven. 9) Finally, they are cooled and packaged for sale. King’s Hawaiian rolls can be found in the bakery section or bread aisle of your local supermarket.
Pork sausage is a spicy, salty, sometimes sweet, rich, delicious, savory form of seasoned ground pig meat. Anatomically, the meat is acquired from the shoulder area of the pig and additional scraps of loin fat (area between lower ribs and pelvis) are included to add a soft, moist texture and succulent flavor. The fat content of sausage varies between 25% and 40%. It is made by first grinding the meat, then mixing in herbs and spices (e.g. salt, sage, black pepper, red pepper, marjoram, cloves, or thyme) and, depending on the formula, white or brown sugar. Following that, it is ground a second time.
Butter is a yellow, solid, sweet, sometimes salted, smooth, creamy dairy product made from cow’s cream. First the cream is separated from the milk. (Cream rises to the top of milk when it is allowed to stand and is skimmed off.) The cream is then churned, undergoing vigorous shaking and beating. Churning causes it to thicken and separate out into 1) liquid buttermilk and 2) clumps of butter. The buttermilk is drained off, and the clusters of butter are mixed, blended, and shaped into stick form.
An onion (Allium cepa) is a round, edible, vegetable bulb with a papery sheath that grows in the ground and is typically harvested in the fall. Also belonging to a family that includes chives and garlic, there are at least 33 different types of onions. They have an earthy, pungent, sharp, astringent or sweet, savory sapor. The most commonly eaten are yellow, white, red, and sweet (see flavor table below). When shopping, look for ones that are firm, feel heavy in your hand, and are free from cuts or bad spots. If it is soft or has a strong potent odor at the store, it is past its best use date and will likely have an undesirable taste to it.
Sharp or Astringent
Become sweet when heated
Sharper than yellow
Such as Vidalia or Walla Walla varieties
Celery (Apium graveolens) is a pale-green to green, crisp, crunchy, fibrous, watery, slightly tart, slightly tangy, peppery, salty vegetable which is in the same family as parsley, carrots, fennel, and caraway. Although there are several distinctions of celery, Pascal celery is the most prevalent variety sold in U.S. grocery stores. Pascal has firm, solid, long rib stalks with leafy tops and grows in a bunch. There is some confusion concerning recipes that call for “stalks”. Officially, a stalk refers to the whole bunch or cluster, and a rib refers to an individual stick branch, but “stalks” and “ribs” are used interchangeably in many recipes. When selecting this vegetable, look for celery that is crisp, snaps easily, and is in a tight, compact bunch. It should have rib stalks that are not splayed or spread out and green leaves without yellow or brown blemishes.
Chicken broth is a somewhat clear, yellow, salty, seasoned liquid with a birdish, pale taste to it. It is made by taking scraps of chicken meat, placing them in water, and simmering them for a long period of time to extract flavor. Ingredients used to season broth can include celery, carrot, onion, salt, or sea salt. Choices of broth include regular, low-sodium, low-fat, or organic. There are also some flavored options such as roasted garlic and vegetable herb.
A chicken egg is a type of food laid by a hen (female chicken) that has an oval, chalky shell on the outside and an edible white and an edible yellow-orange yolk on the inside. Eggs have a bland, chicken taste to them, the yolks having more richness than the whites. Eggs receive a grade based on their appearance and condition (exterior and interior quality) – AA being premium, A being standard, and B being of lower quality. They are also categorized by size (cooking weight per dozen); from largest to smallest – jumbo, extra-large, large, medium, small, and peewee (see egg table below). Eggs should always be refrigerated and can be stored in the refrigerator for up to one month. Eggs do absorb odors and should be kept in an egg carton (not the door of the refrigerator exposed) to prevent this.
Yield Per Dozen