Prep 20 mins
Cook 40 mins
"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
- 2 (680.38 g) package seasoned stuffing mix
- 2 medium onions, chopped
- 6 stalk celery, chopped
- 6 garlic cloves, minced
- 236.59 ml walnuts or 236.59 ml peanuts or 236.59 ml pecans, chopped
- 4.92 ml dried oregano
- 4.92 ml dried thyme
- 4.92 ml fresh ground pepper
- 236.59 ml cabbage kimchi, squeezed and chopped
- 396.89 g can chicken broth
- 118.29 ml orange juice or 118.29 ml pineapple juice
- 236.59 ml butter, melted
- 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.
I wasn't sure this would work--kimchi in stuffing? Neither was my foodie sister. However, this stuffing is absolutely delicious. I can see why it's the first stuffing to disappear in the serving of several stuffings. The kimchi adds flavor and a kind of fresh crunch to the stuffing that is delightful. Be sure to buy a high-quality kimchi in a jar.