Kimchi Stuffing

"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

• Ready In: 1 hr
• Serves: 15-20

Ingredients

• 2 (12 ounce) packages  seasoned stuffing mix
• 2  medium onions, chopped
• 6  stalks celery, chopped
• 6  garlic cloves, minced
• 1  cup walnuts or 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

Directions

1. Preheat oven to 350°F
2. Mix the stuffing, onions, celery, garlic, nuts, oregano, thyme and ground pepper in a large bowl.
3. Add kimchi, juice, butter and broth and toss. The stuffing should be moistened but not soggy.
4. Pour the stuffing into a large baking pan and bake for covered for 30 minutes.
5. Remove cover and bake another 5 to 10 minutes until the stuffing has browned on top.