The Electric Kitchen: Traditional Thanksgiving dishes take on local flavors

As Thanksgiving is right around the corner, we’re sharing some ways to incorporate delicious local flavors and ingredients into your holiday feast. Kalua turkey will ensure a moist and flavorful bird without sacrificing tradition. Portuguese sausage stuffing is a great way to enhance a simple holiday staple with delicious sweet bread and sweet potatoes. For dessert, haupia pumpkin crunch is a fun and easy recipe that puts a local spin on the traditional Thanksgiving pumpkin pie.

Kalua Turkey

• 12 large ti leaves
• 10- to 12-pound turkey, thawed, rinsed and drained
• 1/2 (3.5-ounce) bottle liquid smoke
• 1/4 cup Hawaiian salt

Heat oven to 375 degrees. Wash ti leaves; remove fibrous spine. Line a large baking pan with foil; place leaves in the pan, radiating from center. Place turkey on leaves.

Rub liquid smoke and salt inside and outside of turkey. Fold leaves around turkey and crimp foil tightly around bird. Add a little water to pan. Roast 6 hours.

Remove foil and ti leaves and discard, but reserve pan juices. Debone turkey and shred meat, adding pan liquid as needed to moisten. Serves 10.

Approximate nutritional information, per serving (based on 10-pound turkey): 520 calories, 24 g total fat, 7 g saturated fat, 240 mg cholesterol, greater than 2,500 mg sodium, 2 g carbohydrate, no fiber or sugar, 70 g protein.

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Portuguese Sausage Stuffing

• 1 cup peeled and diced sweet potatoes
• 1 cup butter
• 1 pound bacon, diced
• 2 cups diced onions
• 1 cup diced celery
• 1 pound Portuguese sausage, diced
• 2 teaspoons poultry seasoning
• 1/2 to 1 cup chicken broth, divided
• 2 cups toasted, cubed Portuguese sweet bread
• Salt and pepper, to taste

In a medium pot on medium-high, bring pot of water to boil. Add potatoes and boil a few minutes, until barely tender (not too soft).

In saucepan on medium-high, add butter and bacon, cooking until bacon softens and gives up fat. Add onions, celery and sausage; cook until onions are translucent.

Add potatoes, seasoning and 1/2 cup broth; stir. Add bread cubes and toss, adding more broth as needed if stuffing is too firm. Season with salt and pepper.

Use to stuff a turkey or bake at 325 degrees for about 30 minutes or until heated. Serves 12.

Approximate nutritional information, per serving (not including salt to taste): 450 calories, 42 g total fat, 19 g saturated fat, 90 mg cholesterol, 750 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g sugar, 11 g protein.

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Haupia Pumpkin Crunch

• 1 (15-ounce) can pumpkin
• 2 eggs, slightly beaten
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 (13-ounce) can evaporated milk
• 1 -1/2 cups shredded coconut, divided
• 1 (9-inch) unbaked pie shell
• 1 (2-1/2-ounce) package haupia pudding mix
• Whipped cream, for topping

Heat oven to 425 degrees.

In a large bowl, combine pumpkin and eggs. Add sugar, salt and spices. Stir in milk and 1 cup coconut. Pour into pie shell. Bake 15 minutes.

Lower heat to 350 degrees and bake another 40 to 45 more minutes, until filling is set. Cool.

Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until firm.

Just before serving, spread whipped cream over pie and sprinkle with remaining 1/2 cup coconut. Serves 8.

Approximate nutritional information, per serving: 650 calories, 37 g total fat, 19 g saturated fat, 110 mg cholesterol, 500 mg sodium, 71 g carbohydrate, 3 g fiber, 42 g sugar, 12 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.