Asian-Style Stuffing

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  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 3-4 stalks celery, diced
  • 1 tablespoon chopped garlic
  • 1 (3.5-ounce) package buna-shimeji mushrooms, separated
  • 1 (8-ounce) can sliced water chestnuts, drained and roughly chopped
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 1/2 cup roasted chestnuts, roughly chopped
  • 1 cup shelled edamame
  • 1 1/2 teaspoons poultry seasoning
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 tablespoons chopped tarragon
  • 3 cups chicken broth
  • 8 cups dried bread stuffing
  • Salt and freshly ground black pepper to taste


Melt butter in a large saucepan over medium-high heat. Add onion, celery, garlic and mushrooms. Sauté 3-4 minutes, or until tender. Add water chestnuts, bamboo shoots, roasted chestnuts and edamame. Add remaining ingredients, except stuffing, and bring to a boil. Season to taste with salt and pepper. In a large bowl, combine stuffing with broth mixture and check seasoning. Transfer to a buttered baking dish and bake at 350°F for about 30 minutes. Serve hot. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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