Portuguese Sausage Dressing Recipe

15812787389d5e520282cfe444c2e037_LI

n a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguica (Portuguese sausage), a common ingredient in Hawaii.

PREP AND COOK TIME About 1 hour, plus 30 to 40 minutes baking time

MAKES 16 servings

Marinated giblets and 1 cup marinade from
Hawaiian-Portuguese Smoked Turkey
(Click to See Recipe)
1/2 cup butter
3 cups finely chopped celery
2 cups chopped onion
1 3/4 cups low-sodium chicken broth
1 tsp. poultry seasoning
1 tsp. minced fresh sage
1 tbsp. minced garlic
8 oz. linguica (Portuguese sausage)
16 cups 3/4-in. cubes coarse, crusty white bread
1/2 cup chopped flat-leaf parsley1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.

2. Preheat oven to 375[degrees]. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and saute, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguica in half lengthwise, then slice into 1/4-in.-thick half-moons.

3. Put bread cubes in a large bowl and stir in celery mixture, linguica, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.

4. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Click Here For More Great Recipes for Thanksgiving in Hawaii

Hawaiian Pineapple and Sweet Potato Recipe

A great tropical tasting dish that is easy to make. Great for a tropical luau or tiki party. A great comfort food with sweetness without a05c597f0fd5beafc6fa40acefae0330_Lthe fat.

Ingredients

• 6 large sweet potatoes
• 1 large can of crushed pineapple
• 1 cup brown sugar
• 1 dash of ground cinnamon
• 1 dash of ground ginger
• 1 dash of ground nutmeg
• 1 dash of ground cloves

Procedure 

Preheat the oven to 360 degrees. Butter or grease a baking dish. Bring the pot of salt water to boil. Add potatoes and then cook them until they are tender but firm. Drain, and place in a large bowl to cool then peel and chop in quarters. In a sauce pan, combine pineapple, sugar, cinnamon, ginger, nutmeg and cloves. Bring them all to a boil and then reduce heat. Place potatoes in a baking dish. Pour sauce over potatoes and bake for another 45 minutes.

Hawaiian-Portuguese Smoked Turkey

A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese.  

PREP AND COOK TIME 4 to 5 hours, plus 2 days to marinate

MAKES 1 turkey (18 to 20 lbs.)

starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren’t strong, it’s helpful to have a friend or relative help you ease the turkey on and off the grill.

1 turkey (18 to 20 lbs.), thawed if frozen
1 tbsp. each coarsely chopped ginger and
garlic, plus 4 tbsp. each minced garlic
and ginger
4 cups soy sauce
1 cup apple cider vinegar
2 tbsp. light brown or turbinado sugar
6 cups hickory chips
2 cups chicken broth
2 large onions, peeled and quartered
lengthwise

Click Here to See the Direction for 3 Day Process