Kimchi Stuffing Recipes

KIMCHI STUFFING

Kimchi Stuffing image

"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

Ingredients

2 (12 ounce) packages seasoned stuffing mix
2 medium onions, chopped
6 stalks celery, chopped
6 garlic cloves, minced
1 cup peanuts or 1 cup pecans, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
1 cup cabbage kimchi, squeezed and chopped
1 (14 ounce) can chicken broth
1/2 cup orange juice or 1/2 cup pineapple juice
1 cup butter, melted

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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