Low Sodium Stuffing with Hawaiian Bread Recipe
This low sodium stuffing with Hawaiian bread recipe is a fantastic addition to your Thanksgiving or holiday table! It’s light, moist, and has a great sweet and savory flavor combination.
Follow our step-by-step photos and directions below to make this recipe for your next holiday meal. It goes wonderfully with turkey, but also with low sodium roasted chicken, or any of your favorite protein options.
Want more low sodium Thanksgiving side dishes? Try our low sodium green bean casserole, low sodium gravy, and our favorite low sodium mashed sweet potatoes.
We love Hawaiian bread, which is a great low sodium option for store-bought bread. It’s sweet (from pineapple juice), light, and super fluffy – making it a great option for holiday stuffing!
Start by dicing up the Hawaiian bread, toasting it, and tossing it with sauteed vegetables, herbs, and spices. Bake in a casserole dish or stuff it inside a turkey (and see our notes below on our best cooking tips)! Either way, you have super delicious stuffing that you can make with store-bought ingredients.
Notes from Our Kitchen
- This stuffing has a wonderful texture and flavor.
- It has a sweet and savory flavor combo from the sweetness in the Hawaiian bread.
- Hawaiian bread is a great low sodium option for store-bought bread, making this stuffing a nice side dish idea.
- Perfect for Thanksgiving, but it’s versatile enough to make with any protein, any time of year! I always have to remind myself that stuffing is so delicious, and not to wait for the holidays.
- Cooks of any skill level can successfully make this recipe by following our step-by-step photos and directions below.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
The base of this stuffing is Hawaiian bread! I use King’s Hawaiian rolls which have 75mg sodium per roll. Just a note – get their classic and not the savory butter flavor (which has double the sodium). Hawaiian rolls are great for sliders too, we make our low sodium pulled pork with them and WOW!
This stuffing is loaded with fresh chopped garlic, onions, and celery all sauteed together in a pan. The savory vegetables balance out the sweet flavor of the Hawaiian bread. I also add low sodium Worcestershire sauce, thyme and sage to the stuffing to give it more of a savory and herby flavor and classic Thanksgiving feel.
And finally, we use a few binders to keep the stuffing together. I use eggs and milk, which add a really nice richness to the stuffing!
Additions and Substitutions
Add some protein! I made this recipe vegetarian, but you can add 1 lb of ground pork to this dish for extra flavor. Make sure you use 100% ground pork and not ground pork sausage (which can be high in sodium).
If you can’t find classic Hawaiian rolls, your store might have sliced Hawaiian bread in the bread aisle. You can use sliced bread instead of the rolls, but keep in mind any sodium content differences between the two (the rolls have 75mg sodium each).
Step-By-Step Photos & Directions
Step 1: Dice up the Hawaiian bread. Opening the package of rolls, slice them in half lengthwise, then horizontally. Dice them into small 1/4-inch cubes.
Step 2: Place the diced Hawaiian bread on a baking sheet.
Step 3: Heat your oven to 300 degrees Fahrenheit, and bake the Hawaiian bread for 15-20 minutes, or until dried and golden brown. Turn off the oven, and let the bread dry out some more in the hot oven while you prep the rest of the recipe.
Step 4: In a skillet, heat 2 tablespoons of the butter (save the other half of the butter for later), and melt over medium-high heat. Add the onions and celery, and cook for 7-8 minutes until softened and lightly browned. Add the garlic, and cook for 1-2 minutes more.
Step 5: In a separate bowl, whisk together the eggs, milk, low sodium Worcestershire sauce, thyme, and sage.
Step 6: In a large casserole dish, combine together the dried Hawaiian bread, cooked vegetables, and pour in the egg and milk mixture. Mix well to combine.
Step 7: Dice up the remaining 2 tablespoons of butter, and evenly dot the top of the stuffing with them. Bake the stuffing at 350 degrees for 30 minutes covered with tin foil, then an additional 10-15 minutes uncovered (see note below for cooking it in the turkey).
Step 8: Serve immediately, and enjoy!
Recipe FAQs
We make our stuffing with low sodium ingredients (like low sodium bead, low sodium Worcestershire sauce, and unsalted butter) and we don’t add any salt. It’s easy to get a tasty and flavorful stuffing that you can make at home, with some simple low sodium swaps!
Absolutely! If you want to cook the stuffing in the bird, be sure to hollow out the cavity of the turkey, and place the stuffing inside.
This low sodium stuffing recipe has a wonderful sweet and savory flavor from the bread, garlic, onions, vegetables, herbs like sage, salt-free spices, and a little low sodium Worcestershire sauce for flavor.
Expert Tips
- Because Hawaiian rolls are very light and airy, the stuffing can get soggy if there is too much liquid. Make sure the Hawaiian bread is very dry before making this recipe. You can toast and dry it out in the oven, or let the cubed bread sit out on the countertop for 1 day before.
- Cook this stuffing in the turkey! If you want to cook the stuffing in the bird, be sure to hollow out the cavity of the turkey and place the stuffing inside.
- If making this recipe ahead of time, you can toast the bread and saute the vegetables beforehand. Right before serving, toss the bread, vegetables, and make the egg and milk mixture and stir it in. Bake immediately after adding the eggs and milk to the bread for best results.
More Low Sodium Thanksgiving Recipes
- Low Sodium Roast Turkey Recipe – Perfect for Thanksgiving!
- Low Sodium French Fried Onions Recipe
- The best Low Sodium Cornbread Recipe
- Low Sodium Mashed Potatoes Recipe
- Low Sodium Honey Baked Carrots Recipe
- Our favorite Low Sodium Roasted Acorn Squash Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Our FIRST Low Sodium Cookbook is now available!
Check out Low Sodium Dinners: 100+ Low Sodium Recipes That Actually Taste Good, available here:
Low Sodium Stuffing with Hawaiian Bread
Equipment
- Baking Sheet
- Skillet
- Casserole Dish
Ingredients
- 1 package Hawaiian rolls 12-count
- 4 tablespoons unsalted butter divided
- 1 large onion thinly sliced
- 3 stalks celery chopped
- 6 cloves garlic minced
- 2 eggs
- ½ cup milk
- 1 tablespoon low sodium Worcestershire sauce
- 1 teaspoon dired sage
- 1 teaspoon dried thyme
Instructions
- Dice the Hawaiian bread. Opening the package of rolls, slice them in half lengthwise, then horizontally. Dice them into small 1/4-inch cubes.
- Place the diced Hawaiian bread on a baking sheet.
- Heat your oven to 300 degrees Fahrenheit, and bake the Hawaiian bread for 15-20 minutes, or until dried and golden brown. Turn off the oven, and let the bread dry out some more in the hot oven while you prep the rest of the recipe.
- In a skillet, heat 2 tablespoons of the butter (save the other half of the butter for later), and melt over medium-high heat. Add the onions and celery, and cook for 7-8 minutes until softened and lightly browned. Add the garlic, and cook for 1-2 minutes more.
- In a separate bowl, whisk together the eggs, milk, low sodium Worcestershire sauce, thyme, and sage.
- In a large casserole dish, combine together the dried Hawaiian bread, cooked vegetables, and pour in the egg and milk mixture. Mix well to combine.
- Dice up the remaining 2 tablespoons of butter, and evenly dot the top of the stuffing with them. Bake the stuffing at 350 degrees for 30 minutes covered with tin foil, then an additional 10-15 minutes uncovered (see note below for cooking it in the turkey). Serve immediately, and enjoy!
Notes
- Because Hawaiian rolls are very light and airy, the stuffing can get soggy if there is too much liquid. Make sure the Hawaiian bread is very dry before making this recipe. You can toast and dry it out in the oven, or let the cubed bread sit out on the countertop for 1 day before.
- Cook this stuffing in the turkey! If you want to cook the stuffing in the bird, be sure to hollow out the cavity of the turkey and place the stuffing inside.
- If making this recipe ahead of time, you can toast the bread and saute the vegetables beforehand. Right before serving, toss the bread, vegetables, and make the egg and milk mixture and stir it in. Bake immediately after adding the eggs and milk to the bread for best results.
Additions and Substitutions
Add some protein! I made this recipe vegetarian, but you can add 1 lb of ground pork to this dish for extra flavor. Cook it completely in a skillet before Step 4 (you can use the same skillet). Make sure you use 100% ground pork and not ground pork sausage. If you can’t find classic Hawaiian rolls, your store might have sliced Hawaiian bread in the bread aisle. You can use sliced bread instead of the rolls, but keep in mind any sodium content differences between the two (the rolls have 75mg sodium each). You can also use regular Worcestershire sauce if you can’t find the low sodium version, or omit it altogether. If you do use regular, make sure to adjust the sodium content with the ingredients you use.Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
