Chinese Sausage Stuffing
An Asian take on a stuffing recipe. Traditional stuffing flavors with the addition of Chinese sausage.
- Prep time
- 1 hr
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz baguette (cut into ½ inch pieces, see note 1)
- 3 Chinese sausages (thinly sliced)
- 1 cup yellow onion (minced, see note 2)
- 1 cup shallots (minced, see note 2)
- 2 cups celery (thinly sliced)
- 6 cloves garlic (minced)
- 2 tbsp parsley (minced)
- ½ cup unsalted butter
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp thyme
- 1 ½ cup chicken broth
- 1 egg
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Grease a 7×10 baking dish with oil or butter.
- 3
Toast 10 oz of baguette for 30 minutes until crispy and lightly brown. Add to a large bowl.
- 4
While bread is toasting, cut 3 Chinese sausages, 1 cup of yellow onion, 1 cup of shallots, 2 cups of celery, 6 cloves of garlic, and 2 tbsp of parsley. Set aside.
- 5
Saute Chinese sausages in a large pot for 1-2 minutes until slightly brown. Set aside.
- 6
In the same pot, melt ½ cup of butter over medium high heat. Add the onions, shallots, celery, garlic, and 1 tsp of salt. Cook until everything is cooked through (3-5 minutes).
- 7
Add 1 tbsp of soy sauce, 1 tsp of sesame oil, 1 tbsp of thyme, parsley, and the seared Chinese sausage from step 5. Mix until combined.
- 8
Add 1 cup of the chicken broth and bring to a simmer.
- 9
Pour over the bread and mix until combined.
- 10
Whisk together the last ½ cup of chicken broth and the egg. Pour over the stuffing and mix until combined.
- 11
Pour the mixture into the prepared baking dish.
- 12
Bake for 55 minutes to an hour until internal temperature is 160 degrees F.
- 13
Optional: Garnish with extra parsley and serve!