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Holiday season dinners with Hawaii flavor! Recipes from Chef Peter Merriman


Kalua Turkey and Macadamia Nut Stuffing

“In Hawaii, we eat kalua pork. The pork is cooked in an underground oven called an imu, steamed all day in banana stump and ti leaves. This gives the pork a moist smoky flavor,” says Merriman. “Kalua turkey is common here, too. You can make it at home with liquid smoke.

"The addition of macadamia nuts to a traditional stuffing creates a nice contrast, giving a great texture and taste."

For Kalua Turkey:

1 whole turkey
Water or chicken stock
1 tsp. liquid smoke

Place turkey in roasting pan with water or chicken stock covering 3/4 of turkey. Add liquid smoke.

Place roasting pan in oven and cook turkey as your regular recipe calls for, dependent on weight.

For Macadamia Nut Stuffing:

“The addition of macadamia nuts to a traditional stuffing creates a nice contrast, giving a great texture and taste."

6 cups bread, diced and toasted
3 eggs
¾ cup turkey stock
1 small onion, diced
3 cloves garlic, chopped
1 cup chopped toasted macadamia nuts
1 cup chopped sautéed mushrooms
¾ cup Italian fennel sausage, chopped and browned
¾ cup chorizo sausage, chopped and browned
½ tsp red pepper flakes
½ tsp fennel seed
2 stalks celery, diced small
2 Tbsp chopped parsley
2 Tbsp chopped sage
½ lb. melted butter

Sautee onions, garlic and celery.

Add browned Italian sausage and chorizo.

Place the above mixture into a large bowl and add all other ingredients. Mix well, adjusting taste with salt and pepper.

Brush a 6 in.-by-10 in. baking dish with butter and add stuffing.

Cover with foil and bake for 30 min. at 375 degrees F.

After 30 min., remove foil and bake an additional 15 min.

Photos: John Heckathorn (pg. 1), Merriman's (pgs. 2, 3, 4)

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