Filipino Stuffing
This Filipino stuffing uses <strong>fluffy pandesal</strong> and <strong>longganisa</strong> for a <strong>sweet-savory </strong>twist on the classic holiday stuffing. Perfect for festive potlucks, it's a comforting crowd-pleaser bringing Filipino flavors to the table!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 cups cubed pandesal
- 1 tablespoon neutral oil
- 1 cup longganisa, casing removed
- 1/2 cup butter (1 stick)
- 1 small onion, chopped
- 1 large celery stalk, chopped
- 5 garlic cloves, minced
- 1 thyme sprig, minced
- 1 rosemary sprig, minced
- 1 sage sprig, minced
- 1 tablespoon chicken powder
- 1 1/2 cups chicken stock
Instructions
- 1
Preheat your oven to 300 F. Once to temperature, spread the cubed pandesal on a parchment-lined baking tray and bake for 30 minutes.
- 2
In the meantime, heat the oil in a pan over medium-high heat. Add in the longganisa and cook for 5 minutes. Set aside.
- 3
In the same pan, melt the butter. Add in the onions and celery, cook for 3 minutes to soften. Add in the garlic, thyme, rosemary, sage, and chicken powder. Stir and cook for 3 more minutes until fragrant.
- 4
To a large mixing bowl, add in the toasted pandesal cubes, cooked longganisa, herbed aromatics from the pan, and chicken stock. Using a spatula or spoon, mix gently to moisten the bread.
- 5
Transfer the mixture to a baking dish. Increase the oven heat to 400 F, and once to temperature, bake the stuffing for 30 minutes.
- 6
To finish, broil on high for 1 to 2 minutes to toast the surface. Let cool for at least 15 minutes prior to serving. Enjoy!