Hi Soo’s Holiday Kimchi Stuffing
Happy holidays to all! For this joyful season, I am offering you my holiday stuffing that is laced with a special Korean flavor and flair. This recipe is an interesting gathering of worldly tastes, including the usual toasted bread, onions, celery, fresh parsley, raisins and nuts, plus a new comer, the refreshingly and pleasant bites of kimchi. For years, my guests and friends loved it and always ask for the recipe. Finally, here it is. Whether the stuffing is for a turkey, a goose, a chicken or a Cornish game hen, you will love it.
Makes 8 cups
20 minutes to prepare
2 ounces dried pyogo mushroom, rehydrated, sliced into 1-inch dices
2 cups mature cabbage kimchi, white stem part only, stuffing shaken off, rinsed once, cut into1/2-inch dices and seasoned*
6 tablespoons olive oil
5 clove garlic, skinned and finely diced
1 medium sized onion, cut into 1-inch diced
2 stalks celery, cut into 1-inch pieces
2 large sweet green onions, sliced into 1-inch rings
½ cup walnuts, coarsely chopped
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
2 cups farmer’s bread, sliced into 1-inch cubes
1 cup raisins
½ cup pine nuts
2 cups fresh parsley, coarsely chopped
1 cup chicken stock
Soak mushrooms in cold water for 30 minutes. Squeeze dry well with a paper towel. Transfer to a large working tray and set aside. In a mixing bowl, add seasoned kimchi and toss all well. Set aside. In a large skillet, heat 2 tablespoons olive oil over medium-high heat until very hot. Add diced garlic and sauté until fragrant, for about 1 minute. Add onions, celery, green onions and walnuts. Sauté for 3 minutes, until they are caramelized. Add salt and pepper. Sprinkle lemon juice and toss all lightly. Transfer them to the working tray. In the same skillet, heat 1 tablespoon olive oil over medium-high until very hot. Add bread cubes in one layer and toast until they become golden brown, about 1 minute per side. Turn only once. Transfer to the working tray. In the same skillet, heat 1 tablespoon olive oil over medium-high heat, until very hot. Add mushrooms and kimchi. Sauté for 3 minutes. Add remaining ingredients to the skillet and moisten with stock. Cook for 2 minutes, while stirring lightly. Adjust the seasoning. Now we are ready to stuff any birds. Or bake at side and serve.
*Note: To season kimchi, add 1 tablespoon sesame oil and 1 teaspoon granulated garlic to 1 cup kimchi. Toss all well.