"Every year we used to make two types of stuffing-one traditional and one with kimchi. We never had any leftovers of the kimchi stuffing. We've learned after many years that the stuffing tastes best when cooked on the side, not stuffed in the turkey. Inside the bird, the stuffing gets a bit soggy. Weeks before Thanksgiving, friends would ask if we were going to make our family's Korean-style stuffing. Yes, we will be making our famous stuffing this year and I wanted to share the recipe with you as well." From www.eatingkorean.com, by Cecilia Hae-Jin Lee
Provided by graciethebaker
Categories Asian
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Mix the stuffing, onions, celery, garlic, nuts, oregano, thyme and ground pepper in a large bowl.
- Add kimchi, juice, butter and broth and toss. The stuffing should be moistened but not soggy.
- Pour the stuffing into a large baking pan and bake for covered for 30 minutes.
- Remove cover and bake another 5 to 10 minutes until the stuffing has browned on top.
Nutrition Facts : Calories 354.2, Fat 19.1, SaturatedFat 8.7, Cholesterol 33, Sodium 847.5, Carbohydrate 39.1, Fiber 2.6, Sugar 5.7, Protein 7.3
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joleen c
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of kimchi, but I'm so glad I did! The kimchi stuffing was surprisingly delicious. It had a nice balance of flavors and wasn't too spicy.
Md abu Abu Yousuf
[email protected]Yum!
Marshall Koch
[email protected]I've never had kimchi stuffing before, but I'm so glad I tried this recipe. It was delicious! The kimchi added a nice spicy kick and the sausage and apples gave it a great flavor.
Sunil Joshi
[email protected]These are sooo good! I made them for a party and everyone loved them. They're so easy to make and they taste amazing.
Zain Abbas
[email protected]This kimchi stuffing was a hit at our Thanksgiving dinner! It was so flavorful and juicy, and it perfectly complemented the turkey. I will definitely be making this again.