Kimchi Stuffing
Ingredients
- 1 pound bread,
- 1 1/2 cups chicken broth
- 2 sticks) unsalted butter
- 2 cups kimchi
- 2 medium yellow onions
- 4 stalks celery
- 1 cup black walnuts
- 4 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup sage leaves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
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Instructions
- Preheat the oven to 350°F.
- Add the bread into a large bowl. Pour the chicken broth and butter over the top. Then, add the kimchi (including the juices), onion, celery, walnuts, garlic, parsley, sage, rosemary, thyme, and black pepper. Using gloved hands or a wooden spoon, combine all ingredients until loosely tossed.
- Transfer the stuffing from the bowl into the 9x13-inch pan. Do not press—let the stuffing pile high and have some air pockets for good crisping.,(If you want to make this a day ahead, this is the point where you’d put the pan in the fridge to bake the next day.),Drizzle olive oil on top and cover with aluminum foil.
- Bake the stuffing for 40 minutes. Uncover and bake an additional 20 to 25 minutes, until the top is lightly browned (Bake a bit longer if you like your stuffing crisper and more toasted).
- Serve fresh out of the oven or slightly cooled as a side dish to your turkey or roast.
Source
Original recipe: View Original