ASIAN-INSPIRED STUFFING

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Michael's "Asian-Inspired Stuffing":

First added: 2012-11-28; Last edited: 2012-12-04


Michael's "Asian-Inspired Stuffing".

Author: Michael A (Yale GSA&S).

Background:

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-11-21).

Essential Supplies & Ingredients: (makes enough for ??? servings)

• 1 skillet or pot

• 1 loaf of Italian style bread (or any bread of your choosing)
• 6 dried shiitake mushrooms, medium sized
• 12 dried jujubes (Chinese dates), small to medium sized
• 2 teaspoon brown sugar
• 6 whole chestnuts (optional)
• 2 tablespoon pine nuts (optional)

• 2 green onions (Editor: "scallions")
• 1/2 onion, medium sized
• 2 cloves garlic
• 2 tablespoons oil

• 5 teaspoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 2 tablespoon rice wine (such as mirin)
• 1 teaspoon sesame oil (Editor: use brown "toasted" sesame oil, not the clear type)
• Large pinch of ground black pepper
• Large pinch of red pepper powder (cayenne will work)

Instructions:

Preparing the Bread: (??? minutes) (Editor: preparing the bread can be done ahead of time)

1) Preheat the oven to around 350°F.

2) Slice the bread into thin slices and lay them on baking sheets.  Place them in the oven and toast until light brown and completely dry.  Let it sit out to cool.

3) Once cooled, dice the bread into small cubes.

Preparing the Dried Ingredients: (??? minutes)

4) Soak the dried shiitake mushrooms in clean water and let it sit for at least 30 minutes (Editor: to rehydrate and soften).

5) Take the pits out of the jujubes and dice them into small pieces.  Wash the diced jujubes in water a couple times to clean out any grit.  Drain and then add brown sugar and mix well. Microwave it for about a minute to let it dry and harden the sugar onto the jujubes.

6) Optional: Roast the pine nuts lightly (Editor: in a frying pan over low heat), making sure to not to burn them.

7) Optional: Before cooking the chestnuts, peel the outer shell of the chestnuts.  Place them in a steamer and steam for around 20 - 30 minutes or until soft but not mushy.  Once cooled, peel the inner fuzzy part of the shells and dice the chestnuts into small pieces.

Making the Flavorful Sauce: (??? minutes)

8) Mince the garlic, dice the onions and thinly chop the white part of the green onions (save the green part; see Step 12).  Heat a skillet with 2 tablespoon oil to medium low heat and slowly caramelize the garlic, onion, and green onions together, which may take around 10 - 15 minutes.  Stir occasionally.

9) Mix the sauce ingredients together and set aside.

10) Take the soaked shiitake mushrooms and squeeze out any liquid (save the liquid).  Dice them finely into small pieces.

11) Add the sauce ingredients, diced mushrooms and liquid from mushrooms to the skillet with caramelized onions and simmer for around 10 minutes to let the favors meld.  Once finished, let there be around 1 cup worth of liquid (doesn't need to be exact at this point).

Mixing and Finishing the Stuffing: (??? minutes)

12) Thinly slice the green part of green onion (saved from Step #8).

13) Place the diced bread in a big mixing bowl and slowly add the seasoning liquid over the bread.  Mix thoroughly. If necessary, add water slowly and continue mixing gently until the bread is moist and not dry at all.

14) Lastly, throw in the jujubes, chestnuts, pine nuts, green onions and mix well.

Other Options:

Assessment and Possible Improvements:

...

Annotated Internet Links:

1)

Recommended Cookbooks:

1)

 


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