Eight Jewel Stuffing for Turkey

  • Yield : 10 cups
  • Prep Time : 25m
  • Ready In : 25m
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  • 3 cups glutinous rice
  • 30 dried Chinese black mushrooms
  • 1/4 cup vegetable oil
  • 1 1/4 cups bamboo shoots, diced
  • 1 1/4 cups peeled water chestnuts, preferably fresh, coarsely chopped
  • 8 Chinese sausages (lap cheung) diced
  • 4 ounces Smithfield or country ham, diced
  • 1 cup raw peanuts
  • 6 scallions, green and white parts, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1/4 cup thin soy sauce
  • 1/4 cup dry sherry
  • about 4 cups chicken stock
  • Salt and black pepper, to taste


Step 1

Soak the glutinous rice in cold water for 1 hour. Soak the dried mushrooms in warm water until soft, drain reserving liquid, remove stems and discard. Slice into thin julienne strips.

Step 2

In a carbon steel wok, heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts, Chinese sausage, ham, peanuts, scallions, ginger and garlic for 1 minute. Drain the rice and add to the mixture, tossing to mix well. Add the mushroom liquid, soy sauce, sherry and enough chicken stock to cover the rice mixture by 1-inch. Bring to a simmer, cover and cook just until the rice has absorbed the liquid and each grain is cooked through. Season with salt and pepper. Remove from the heat and let cool.

Step 3

Dip a large wooden spoon in water and stuff turkey just before roasting.

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