Sweet Roll Stuffing

Name: Sweet Roll Stuffing
Total time: 130
Yield: 12
Ingredients: unsalted butter, for greasing; 2 tablespoons vegetable oil; 1 sweet yellow onion, diced; 3 cloves garlic, thinly sliced; ½ teaspoon red pepper flakes; 1 red bell pepper, seeded and diced; 1 yellow bell pepper, seeded and diced; 2 cups diced honey ham; 24 Hawaiian sweet rolls, cut into 1-in (2 1/2-cm) cubes, toasted; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 large eggs; 1 cup chicken stock; 4 tablespoons unsalted butter, melted; ½ cup unsweetened coconut flakes, shredded; 1 tablespoon poppy seeds; 2 oranges, juiced; 3 scallions, thinly sliced; 2 oranges, zested

Recipe by Tikeyah Whittle from tasty.co

Sides 2 Hr. 10 Mins.

Ingredients

12 servings

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unsalted butter, for greasing
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2 tablespoons vegetable oil
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1 sweet yellow onion, diced
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3 cloves garlic, thinly sliced
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½ teaspoon red pepper flakes
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1 red bell pepper, seeded and diced
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1 yellow bell pepper, seeded and diced
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2 cups diced honey ham
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24 Hawaiian sweet rolls, cut into 1-in (2 1/2-cm) cubes, toasted
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2 teaspoons kosher salt

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1 teaspoon freshly ground black pepper
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3 large eggs
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1 cup chicken stock
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4 tablespoons unsalted butter, melted
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½ cup unsweetened coconut flakes, shredded
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1 tablespoon poppy seeds
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2 oranges, juiced
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3 scallions, thinly sliced
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2 oranges, zested

Instructions

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter.
In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and starting to caramelize, 15–20 minutes. Reduce the heat to medium-low if the onion starts to burn.
Add the garlic and red pepper flakes and continue to cook until the garlic is fragrant, about 5 minutes.
Add the red and yellow bell peppers and ham to the pan and cook for about 5 minutes, stirring frequently, until the peppers are tender.
Transfer the toasted Hawaiian rolls to a very large bowl. Pour the onion and ham mixture over the bread cubes and season with the salt and pepper.
In a medium bowl or liquid measuring cup, whisk together the eggs, chicken stock, and melted butter until well combined.
Pour about ½ cup (120 ml) of the stock mixture at a time over the bread mixture and stir until well combined.
Transfer the stuffing mixture to the prepared baking dish. Gently press the mixture down so the stuffing sits below the rim of the dish. Cover with foil.
Bake the stuffing for 45 minutes.
While the stuffing bakes, make the topping: In a small bowl, combine the shredded coconut, poppy seeds, and orange juice and mix well. Stir every 10 minutes or so as the stuffing bakes.
Uncover the stuffing and top with the soaked coconut mixture, sprinkling evenly over the entire surface. Leave any excess orange juice behind in the bowl.
Return the stuffing to the oven and bake until the coconut is light golden brown and crisp, 10–15 minutes.
Remove the stuffing from the oven and let rest for 10–15 minutes, then top with the scallions and orange zest.
Serve warm.
Enjoy!