With the holidays quickly approaching , we wanted to offer a sustainable meal option to the classic box stuffing (though it is delicious). So Lauren Adelman, one of our long-time core volunteers and in-house chef for cleanups, cooked up this ʻulu sourdough stuffing. Yes...our mouths are watering too. A recipe so good, you wonʻt even want to share it.
Below are all local ingredients that are grown or raised right here in Hawaiʻi, including sourdough made by another SCH long-time volunteer: Roscoe. If youʻre checking this out beyond the islands, get creative and check for local substitutes in your area! By supporting local people and food sources, we can reduce our dependency on shipping and fossil fuels while lifting up the local economy. Instead of going to the store and buying ingredients from who-knows-where, youʻre reducing plastic and your carbon footprint by using food that was grown/raised with love. Be sure to compost any leftovers (guaranteed there wonʻt be any) or food scraps when youʻre done!
Ingredients.
Photo by Lauren Adelman
1/2 fresh/firm medium ʻulu (breadfruit), peeled. Or 1 bag (12 oz.) frozen ʻulu, defrosted until soft (can get at Hawaii Ulu Cooperative).
1 lb local pork sausage. We used Forage Hawaii pork sage sausage, but can sub for any local pork sausage.
1 cup chicken bone broth. Again, used Forage Hawaii, but can sub for local or homemade bone broth.
3 eggs
1 whole bulb garlic, roasted.
6 tbsp. garlic herb butter. We bought from Naked Cow Dairy, but again can sub for another local brand or make your own.
1 large sweet Maui onion, medium dice.
3 stalks celery, medium dice.
8 oz. Cremini mushrooms, sliced.
4 tbsp. fresh Italian parsley, chopped.
2 tbsp. fresh sage, chopped.
5 sprigs fresh thyme, removed from stems.
1 sprig fresh rosemary, removed from stems and chopped.
1 tbsp. garlic powder
4 tbsp. + 1 tsp. olive oil
Salt + pepper to taste
Directions.
Adjust oven rack to middle and preheat to 350 degrees.
Slice sourdough into 1/2-1" cubes and toss with 3 tbsp. of the olive oil, salt + pepper to taste, and garlic powder. Put on baking sheet with parchment paper and bake at 350 degrees for 30 minutes or until crispy (like crouton texture).
While sourdough is cooking, slice top off of garlic bulb and wrap in foil with 1 tsp. olive oil and salt + pepper to taste. Roast in oven, along with sourdough, for 30-45 minutes or until soft.
Chop onions and celery, and slice mushrooms.
Turn stove top heat on medium low. Using a large sauté pan, add half the garlic + herb butter. When butter melts, add onions and sauté for a few minutes. Then, add celery, followed by local pork sausage, and sliced mushrooms. Add pepper to taste. Sauté until pork just loses its pink color and mushrooms begin to melt. Pour into large mixing bowl and set aside.
Cube ʻulu into 1/2-1" pieces. Add to hot pan and fry on medium low in remaining 3 tbsp. garlic herb butter and 1 tbsp. olive oil. Cook until golden and edges are crispy. Add to large mixing bowl with pork sausage/vegetable mix.
When sourdough and roasted garlic are out of the oven, turn it up to 400 degrees.
Add sourdough and chopped fresh herbs to the large mixing bowl. Toss all ingredients together and transfer to large baking dish.
In small bowl or liquid measuring cup, mash roasted garlic cloves into a paste. Add the chicken bone broth and mix well. Ladle over stuffing mixture in baking dish.
Scramble 3 eggs, pour over mixture in baking dish, and carefully toss and coat stuffing evenly.
Bake in oven, covered tightly for 25 minutes (can use tinfoil or reusable alternative).
Remove cover and bake for 15-20 minutes longer until edges are crispy.
Enjoy :) and share (if you can stop eating it)!
Mahalo nui Lauren for sharing this awesome recipe. Be sure to tag @sustainablecoastlineshawaii and @love2surfglass so we can see your epic creations!
