- 6 cups King’s Hawaiian Original Round Bread, cubed
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup margarine or butter
- 1 teaspoon dried sage, crushed
- 1/2 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon pepper
- 1/2 cup macadamia nuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup chicken broth
- 1 tablespoon chicken broth (optional)
- Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper.
- Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten.
- Use mixture to stuff one six to eight pound turkey. (Transfer any remaining stuffing to a casserole dish, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole dish until ready to bake.)
- Bake the stuffing, covered, in a 325 degrees F oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through.