Eight Jewel Stuffing For Turkey
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
46
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
Glutinous Rice1 cup
Vegetable Oil1.25 cups
Bamboo Shoot (diced)110 g
Smithfield1 cup
Raw Peanuts1 tbsp
Ginger (minced fresh)1 tbsp
Garlic (minced fresh)1 cup
Thin Soy Sauce1 cup
Sherry (dry)4 cups
Chicken Stock1
SaltDirections:
1
Soak the glutinous rice in cold water for 1 hour
2
Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard
3
Slice into thin julienne strips
4
In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute
5
Drain the rice and add to the mixture, tossing to mix well
6
Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch
7
Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through
8
Season with salt and pepper
9
Remove from the heat and let cool
10
Dip a large wooden spoon in water and stuff turkey just before roasting