Hawaiian Kalo Stuffing
Looking to have a Hawaiʻi-grown holiday? Letʻs make Hawaiian Kalo stuffing with Kū-A-KANAKA!
1 large or 2 medium peeled, cooked, and cut kalo (taro) OR 1½ lb Hawaiʻi ʻUlu Co-op recipe-ready kalo
½ lb dried bread, cubed (french, baguette, sourdough, sandwich, etc., about 6 cups)
¾ cup unsalted butter
2 medium yellow onions, chopped
5 stalks celery, chopped
1 large apple, chopped
¼ cup Italian parsley, chopped
1 ½ teaspoons Hawaiian salt
1 teaspoon ground pepper
2 large eggs
2 cups chicken broth
Preheat oven to 350 degrees F and spray 9" X 13" baking dish with cooking spray.
In a skillet, melt the buer, and add the chopped onion and celery. Sauté until vegetables are so. Pour mixture into a bowl.
If using recipe-ready kalo, steam chunks for 10 minutes to defrost, let cool and dice. Add kalo to bowl.
Add the cubed bread, chopped apple and parsley, salt and pepper, and stir
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour over bread cube mixture and mix well, then pour into prepared baking dish.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set
Looking for a pie to add to your holiday spread? Try this purple sweet potato pie recipe for the ultimate Hawaiʻi-grown holiday.