| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hawaiian | Chicken, Hawaiian, Family, Stuffing | 6 | Servings |
INGREDIENTS
| 1 | 4-5 lb roasting chicken | |
| 1 | cn | (8 oz) crushed pineapple in juice, drained |
| 1/4 | c | Reserved pineapple syrup |
| 1/2 | c | Chicken stock (up to 1) |
| 1 | pk | (8-10 oz) stuffing mix |
| 1 | c | Celery; chopped |
| 1 | sm | Maui onion; chopped |
| 1/4 | c | Macadamia nuts; chopped fine |
| 1/2 | Stick butter; OR chicken fat | |
| 1 | tb | Lime; OR lemon juice |
| 1/4 | c | Fresh coconut; shredded |
| Hawaiian salt | ||
| Butter for rubbing chicken | ||
| Chicken stock for basting |
INSTRUCTIONS
Clean and dry chicken. Rub inside and out with butter and Hawaiian salt. Drain pineapple, reserving syrup. In a skillet melt butter and saute celery and onion. Add lime juice, pineapple syrup and 1/2 cup chicken broth. Heat to boiling and add to stuffing mix. Toss. Add coconut, nuts and pineapple and mix well. If a more moist stuffing is desired, heat the other 1/2 cup of chicken stock and add to the stuffing mix. Stuff the cavities and skewer the openings closed. Bake at 400F for 30 minutes. Reduce the temperature to 325F and bake for an additional 30 to 45 minutes, or until chicken is tender. Baste occasionally with chicken stock. (Tutu used to add an egg and rubbed sage to dried bread crumbs, but I just use a package of stuffing mix). Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997
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