1 16-oz loaf Hawaiian bread
12 oz SPAM (lite or regular), diced
2 large onions, diced (about 1 lb)
1 bunch celery, diced (about 1 lb)
1/4 cup chicken or turkey stock
1/4 cup pineapple juice
2 1/2 tablespoons butter
1 tablespoon olive oil
2 eggs, beaten
1 1/2 teaspoon Chinese five spice powder
1 teaspoon white pepper
1 teaspoon Hawaiian red clay sea salt
zest of one lemon
In a large pan, saute celery and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Meanwhile, saute the spam until well browned on all sides. Drain the spam on paper towel lined plates. Allow the spam and celery/onion mixture to cool slightly. Place all ingredients in a large bowl. Stir to evenly distribute all ingredients. Add additional pineapple juice or stock to further moisten if necessary. Form medium-sized balls. Refrigerate until ready to use.
Place balls in the bottom of the roasting pan under the rack and around the turkey on the rack for the last 1/2 hour of roasting.
Growing up, my Aunt A would always have lightly sweet King’s Hawaiian bread* on hand. I always really enjoyed it so when I came up with the idea of having a kitschy Hawaiian themed Thanksgiving this year, I knew the stuffing had to include it. It ended up being really tasty, the light sweetness was the perfect contrast with the savory Hawaiian favorite, SPAM.
*King’s now makes sandwich/hamburger rolls but before they were available, I’d make my own. That’s how dedicated I am to Hawaiian bread!